Serves 4
Directions
- 1Chop the onion, garlic, leek, red pepper, green pepper, and carrot into small pieces; slice the bacon and chorizo.
- 2Put some olive oil in a pot, add garlic, and saute it.
- 3Add onion, leek, and sauté the vegetables.
- 4Incorporate the chopped pepper, salt, and a bay leaf, and mix it to be sautéed slowly.
- 5When the pepper is tender, add the chopped carrot and a little grated tomato.
- 6Cover the pot and let the vegetables poach slowly.
- 7Add a little sweet paprika, bacon, and chorizo.
- 8Sauté everything so that it releases its fat.
- 9Wash the lentils.
- 10Incorporate the lentils into the stew.
- 11Cover it with water or vegetable or meat broth.
- 12Cover the pot and let it cook for approximately 1 hour over medium heat.
- 13Incorporate the potatoes in dices and mix.
- 14Cover the lentils and let them cook for about half an hour.
Ingredients
- 200 gr lenteja pardina
- 50 gr puerro
- 80 gr zanahoria
- 30 gr ajo
- 80 gr pimiento
- 80 gr cebolla
- 100 gr tomate
- 100 gr patata
- 80 gr panceta
- 80 gr chorizo
- 10 gr pimentón dulce
- aceite de oliva
- laurel
- 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.
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