Serves 1
Directions
- 1Place pancetta pieces, garlic cloves, lentils, broth, and a bay leaf in a pot.
- 2Cover and let cook.
- 3Peel and break the potatoes into chunks, then dice the onion, carrot, and red pepper.
- 4Sauté the diced onion, carrot, and pepper in a pan with olive oil.
- 5Add tomato concentrate, paprika, cumin, and choricero pepper paste to the pan, then stir in white wine and reduce.
- 6Boil the chorizos in a separate pot with water.
- 7Add the broken potatoes to the main pot of lentils and cook.
- 8Remove the pancetta and bay leaf from the lentil pot, and blend two ladles of lentils with one-fourth of the prepared sofrito. Return this mixture to the pot.
- 9Add the rest of the sofrito and the cooked chopped chorizos and pancetta back into the main pot and stir to combine.
Ingredients
- 500 g lentejas
- 1,5 litros caldo
- 3-4 trozos panceta
- 2 dientes ajo
- 1 hoja laurel
- 3 whole patata
- 1 whole zanahoria
- 1 whole pimiento
- 1 whole cebolla
- aceite de oliva
- sal (optional)
- pimienta negra (optional)
- 1 cucharada concentrado de tomate
- 1 cucharilla pimentón
- 1/2 cucharilla comino
- 2 cucharillas pasta de pimiento choricero
- 1 chorro vino blanco
- 3 whole chorizo
Equipment
potpanknifecork coasterladleimmersion blenderskimmersilicone spatula
Tips
- Lentils may require soaking depending on the variety.
- You can make the dish with water instead of broth, though broth adds more flavor.
- Break the potatoes ('chascadas') instead of cutting them cleanly so they release more starch.
- If the lentils are too thick after an hour of cooking, add more water.
- Cooking the chorizos separately prevents them from overpowering the flavor of the lentils.
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