Today I come with the intention of encouraging you and teaching you how to prepare a classic dish of a lifetime at our table: homemade lentils with chorizo.
In winter, we want homemade spoon dishes that protect us from the cold. Those good meals that our mothers or our grandmothers prepared for us.
Lentils do not need to be hydrated, which will allow you to prepare them at the last minute if you forgot to soak another legume the night before, this is one of the advantages, that you can prepare them at any time .
In my opinion, this is a delicious and healthy way to serve a starter to your family, mine loves it. “Hmmm!” They are delicious.
450 grams of lentils
150 gr. chorizo
1 ripe tomato
1 large carrot
1 medium potato
½ green pepper
½ red pepper
4 cloves of garlic
2 bay leaves
½ tablespoon of sweet paprika
Extra virgin olive oil
Step by Step
Put the lentils in a drainer and run them under the tap to rinse them well.
Peel and chop the onion and garlic, add it all to the pot with a good drizzle of olive oil and fry it for 3 minutes.
Wash the peppers well and cut them into small pieces and add it, peel the carrot and cut it into small slices and into the pot. This you sauté for 2 more minutes.
Wash and cut the tomato, incorporate it with the rest and give everything a few turns so that it cooks well.
Note: if you don’t have time, you can add everything raw to the casserole and when it’s done, put it in a blender glass and beat, and when everything is well past, add it to the lentils and that’s it. You can also make them in the pressure cooker, although I prefer the traditional method, in a pot over low heat.
Peel, wash and cut the potato and add it to the pot. You also add the chorizo and the bay leaf and sauté it for another two minutes and then add the lentils.
Now cover with water up to 5 cm. Above the lentils, do not overdo it since you can always rectify (adding more) , depending on how you like them, thick or small.
Add the salt and the paprika and put them to cook over medium high heat and when they are about to boil turn it down.
Stir the bottom well so that they do not stick and from now on leave over a low heat for 45 minutes or more . The duration of cooking will depend on the type of lentil and the hardness of the water, so after the first 45 minutes you will have to monitor them until they are to your liking. If you see that you are running out of water and the lentils are not yet tender, add a little more water and rectify them with salt and that’s it.
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