Directions
- 1Blanch the ham bone if using: place it in cold water, bring to a boil, discard the water, and repeat two or three times to remove excess salt and possible oxidation flavors.
- 2In a large pot, combine the lentils, all the vegetables (except the chorizo), bay leaves, paprika, gochujang, tomato paste, salt, and pepper.
- 3Add the blanched ham bone if using, cover with water, and simmer gently.
- 4Simmer for about 45 minutes.
- 5Meanwhile, cook the chorizo separately so it doesn’t overpower the stew.
- 6After 45 minutes, remove the vegetables from the pot.
- 7Blend the removed vegetables into a purée, keeping the carrots aside.
- 8Slice the reserved carrots.
- 9Strain the purée back into the pot through a fine sieve to remove any fibers.
- 10Return the sliced carrots and cooked chorizo to the pot.
- 11Let it all simmer together for another 20 minutes so the lentils are cooked and the flavors come together.
- 12Serve warm.
Ingredients
- 700 g pardina lentils
- 2 green peppers
- 6 carrots
- 1 onion
- 2 leeks
- 2 bay leaves
- 1 garlic bulb
- 1 ham bone
- 3 chorizos
- 2 tsp tomato paste
- 1 tsp gochujang
- 1 tbsp spanish smoked paprika
- Salt
- Pepper
- 1.6 L Water
- 1 part onion brunoisse
- 1 part green pepper
- 1 part red pepper
- 2 parts extra virgin olive oil
- 1 part white wine vinegar
- 1 pinch salt
Equipment
large potfine sieve
Tips
- To remove excess salt and possible oxidation flavors from the ham bone, blanch it by placing it in cold water, bringing to a boil, discarding the water, and repeating two or three times.
- Cook chorizo separately to prevent it from overpowering the natural flavor of the lentils.
- Serve warm with white rice or any other grain for a nutritious meal.
- Garnish with something acid and fresh like pickled piparras or a pepper vinaigrette for an exceptionally good, albeit not traditional, variation.
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