Basque chefs reveal the secret to perfect lentils with...
There are dishes that never go out of style, and lentils clearly fall into this category. At any time of the year, this traditional stew holds a privileged place at the table, but getting them perfect is not as simple as it seems.
In fact, several renowned Basque chefs agree on one detail that many overlook but makes all the difference: a sauté made with olive oil, garlic, and paprika. This seemingly simple trick transforms the dish and elevates the recipe to a higher level.
The sauté that works magic on lentils
Martín Berasategui, with his 12 Michelin stars, along with Karlos Arguiñano and David de Jorge, emphasize that the secret doesn’t lie in exotic ingredients or complicated processes, but in refining the basics. The sauté of olive oil, sliced garlic, and paprika is added when the lentils are almost cooked, intensifying the flavors of the stew.
Berasategui and the precision in proportions
The renowned chef pays close attention to the base of the dish: finely chopped vegetables, 75 grams of lentils per person, and a liquid adjusted so it is neither dry nor soupy. The sauté, carefully made to avoid burning the garlic or paprika, is added at the end, providing a touch that multiplies the depth of flavor.
David de Jorge: a spicy touch that doesn’t bother
With a more relaxed style, David de Jorge adds chili to the sauté to give a lively kick without making the dish spicy. He also incorporates tomato in the base and doesn’t shy away from the classic chorizo gum, thus bringing a traditional profile with a slight personal twist.
Arguiñano’s versatility in a straightforward dish
Karlos Arguiñano prefers blunt simplicity: everything is cooked together in the pot from the start, including beef chuck, vegetables, and potato. His special touch is a sauté with a splash of cava and a ham bone, elements that enrich the dish without complicating it.
The details that make the difference
Arguiñano insists on adjusting the texture with broth or water to achieve the perfect point and emphasizes the importance of not overcooking the sauté, avoiding burning the garlic and losing the flavor of the paprika.
Beyond the recipe: caring for the details
All three agree that the key is not inventing new ingredients but doing the basic steps well. The sauté of olive oil, garlic, and paprika is a simple but essential gesture, which many amateur cooks don’t execute with enough care.
A classic recipe with a final boost
Lentils remain a simple and hearty dish, but when this final sauté is applied, the quality of the stew skyrockets. It’s a reminder that cooking often is about doing the basics well and loving the small details that turn a dish into a gastronomic experience.
Additionally, if you want to know other tricks to make traditional dishes with an expert touch, the Valencian chefs have their own keys for paella, which can inspire you to care for every step in your kitchen.
To conclude, it is fascinating how a simple sauté of olive oil, garlic, and paprika can turn lentils into a dish rated 10, according to Berasategui, Arguiñano, and David de Jorge. A clear example that cooking doesn’t always need complexity, but better technique and intense flavor.
