Today I come with one of those recipes that you are going to love and that for 2 euros you have a very complete and nutritious dish. They are great stewed lentils with chistorra that apart from being cheap they are very easy since you only have to prepare the vegetables, sauté them and little else.
I have been making this recipe since I was a child, since I helped my grandmother to prepare it and the truth is that they came out wonderfully, as she would say “a dish worthy of kings” since there is nothing richer than a good legume dish when it’s cold because it comforts you and gives you energy.
This legume is very rich in protein, carbohydrates such as starch that provides a lot of energy, contains a lot of fiber but has a low lipid content, ideal for those who want to control their weight. They also contain many vitamins such as A, B1, B2, B3, B6, C and E.
So with all these advantages, I recommend that you cook these lentils with vegetables so that you can give your family a meal full of flavor and very healthy.
I recommend that you do not miss my creams and soups section where you will find a number of recipes that you will love.
And without further ado, let’s get down to business!
- 300 gr of lentils
- 200 gr of chistorra
- 1 onion
- 2 potatoes
- 1 ripe tomato
- 2 carrots
- 1/2 green pepper
- 2 cloves of garlic
- 1 bay leaf
- 1 sprig of rosemary
- 1 teaspoon of sweet paprika
- Extra virgin olive oil
Stewed lentils with chistorra: step by step
1.-The first thing you have to do is chop the onion, garlic and sauté them for 5 minutes in a pot with a drizzle of oil.
2.- When it has taken color, add the tomato cut into squares, the bell pepper, the sliced carrot, the diced potatoes, the paprika, the salt, the freshly ground pepper and stir so that the paprika does not stick.
3.- Next, you add the lentils, you don’t need to soak them since this legume is very soft and is done in a jiffy, although if you prefer you can do it, that is if you have to lower the cooking time. Add the rosemary and bay leaf and stir again.
4.- Cover with water about 3 fingers above the ingredients and cover the casserole.
5.- Cook 30 minutes over medium-low heat until the lentils are soft. You stir and control the water in case you need to add a little.
6.- While they are done, cut the chistorra into small pieces and fry it in a pan with a little oil.
7.- Finally, you serve them on plates or in bowls and put the chistorra on top.
My tips and tricks
- You can add other ingredients such as leek, red pepper, rice (removing the potatoes).
- If you want them thicker, you don’t need to add so much water.
- If you leave them done from one day to the next they are much better.
- If you don’t like to see whole vegetables at home, you can chop it with a mincer before sautéing it or put it in a blender after cooking.
And you already have some splendid stewed lentils with chistorra ready.
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