Lentejas de la Abuela

Serves 4
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Directions

  1. 1Chop the onion, garlic, leek, red pepper, green pepper, and carrot into small pieces; slice the bacon and chorizo.
  2. 2Chop the onion, garlic, leek, red pepper, green pepper, and carrot into small pieces; slice the bacon and chorizo.
  3. 3Chop the onion, garlic, leek, red pepper, green pepper, and carrot into small pieces; slice the bacon and chorizo.
  4. 4Put some olive oil in a pot, add garlic, and saute it.
  5. 5Put some olive oil in a pot, add garlic, and saute it.
  6. 6Put some olive oil in a pot, add garlic, and saute it.
  7. 7Add onion, leek, and sauté the vegetables.
  8. 8Add onion, leek, and sauté the vegetables.
  9. 9Add onion, leek, and sauté the vegetables.
  10. 10Incorporate the chopped pepper, salt, and a bay leaf, and mix it to be sautéed slowly.
  11. 11Incorporate the chopped pepper, salt, and a bay leaf, and mix it to be sautéed slowly.
  12. 12Incorporate the chopped pepper, salt, and a bay leaf, and mix it to be sautéed slowly.
  13. 13When the pepper is tender, add the chopped carrot and a little grated tomato.
  14. 14When the pepper is tender, add the chopped carrot and a little grated tomato.
  15. 15When the pepper is tender, add the chopped carrot and a little grated tomato.
  16. 16Cover the pot and let the vegetables poach slowly.
  17. 17Cover the pot and let the vegetables poach slowly.
  18. 18Cover the pot and let the vegetables poach slowly.
  19. 19Add a little sweet paprika, bacon, and chorizo.
  20. 20Add a little sweet paprika, bacon, and chorizo.
  21. 21Add a little sweet paprika, bacon, and chorizo.
  22. 22Sauté everything so that it releases its fat.
  23. 23Sauté everything so that it releases its fat.
  24. 24Sauté everything so that it releases its fat.
  25. 25Wash the lentils.
  26. 26Wash the lentils.
  27. 27Wash the lentils.
  28. 28Incorporate the lentils into the stew.
  29. 29Incorporate the lentils into the stew.
  30. 30Incorporate the lentils into the stew.
  31. 31Cover it with water or vegetable or meat broth.
  32. 32Cover it with water or vegetable or meat broth.
  33. 33Cover it with water or vegetable or meat broth.
  34. 34Cover the pot and let it cook for approximately 1 hour over medium heat.
  35. 35Cover the pot and let it cook for approximately 1 hour over medium heat.
  36. 36Cover the pot and let it cook for approximately 1 hour over medium heat.
  37. 37Incorporate the potatoes in dices and mix.
  38. 38Incorporate the potatoes in dices and mix.
  39. 39Incorporate the potatoes in dices and mix.
  40. 40Cover the lentils and let them cook for about half an hour.
  41. 41Cover the lentils and let them cook for about half an hour.
  42. 42Cover the lentils and let them cook for about half an hour.

Ingredients

  • 200 gr lenteja pardina
  • 200 gr lenteja pardina
  • 200 gr lenteja pardina
  • 50 gr puerro
  • 50 gr puerro
  • 50 gr puerro
  • 80 gr zanahoria
  • 80 gr zanahoria
  • 80 gr zanahoria
  • 30 gr ajo
  • 30 gr ajo
  • 30 gr ajo
  • 80 gr pimiento
  • 80 gr pimiento
  • 80 gr pimiento
  • 80 gr cebolla
  • 80 gr cebolla
  • 80 gr cebolla
  • 100 gr tomate
  • 100 gr tomate
  • 100 gr tomate
  • 100 gr patata
  • 100 gr patata
  • 100 gr patata
  • 80 gr panceta
  • 80 gr panceta
  • 80 gr panceta
  • 80 gr chorizo
  • 80 gr chorizo
  • 80 gr chorizo
  • 10 gr pimentón dulce
  • 10 gr pimentón dulce
  • 10 gr pimentón dulce
  • aceite de oliva
  • aceite de oliva
  • aceite de oliva
  • laurel
  • laurel
  • laurel
  • sal
  • sal
  • sal

Equipment

knifecutting boardpotspoonstrainer

Tips

  • The cooking time varies depending on the geographical area. (Hard waters about 1.3h and soft waters about 1h)
  • Make more quantity and prepare a lentil cream for another day.
  • This recipe can be made with another legume.