Original Ingredients 1½ cups small lentils, such as Pardina or Puy (12 ounces), or use any size green or brown lentil 1 medium onion, diced 2 bay leaves 2 whole cloves (*optional, I skip this) Kosher salt and black pepper 4 or 5 medium potatoes (*and/or 5 large carrots), peeled and sliced 3/4-inch thick 3 Tbsp extra-virgin olive oil, plus more for drizzling 2 medium leeks, white and tender green parts, chopped in 1/2-inch pieces 1 tsp chopped garlic (*just crush several cloves) 1 large thyme or rosemary sprig 2 Tbsp pimentón dulce or smoked sweet paprika ⅛ tsp ground cayenne, or to taste (*moar) Small pinch of saffron (about 12 strands), soaked in 1/4 cup cold water (*optional) 1 cup chopped canned tomato with juice 2 Tbsp sherry vinegar (can substitute red wine vinegar or apple cider vinegar) Chopped parsley (optional) Instructions Note: the lentils and leeks start out in two separate pots, then both end up in the same pot with the lentils.