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.
2Blanch 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.
3Blanch 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.
4In a large pot, combine the lentils, all the vegetables (except the chorizo), bay leaves, paprika, gochujang, tomato paste, salt, and pepper.
5In a large pot, combine the lentils, all the vegetables (except the chorizo), bay leaves, paprika, gochujang, tomato paste, salt, and pepper.
6In a large pot, combine the lentils, all the vegetables (except the chorizo), bay leaves, paprika, gochujang, tomato paste, salt, and pepper.
7Add the blanched ham bone if using, cover with water, and simmer gently.
8Add the blanched ham bone if using, cover with water, and simmer gently.
9Add the blanched ham bone if using, cover with water, and simmer gently.
10Simmer for about 45 minutes.
11Simmer for about 45 minutes.
12Simmer for about 45 minutes.
13Meanwhile, cook the chorizo separately so it doesn’t overpower the stew.
14Meanwhile, cook the chorizo separately so it doesn’t overpower the stew.
15Meanwhile, cook the chorizo separately so it doesn’t overpower the stew.
16After 45 minutes, remove the vegetables from the pot.
17After 45 minutes, remove the vegetables from the pot.
18After 45 minutes, remove the vegetables from the pot.
19Blend the removed vegetables into a purée, keeping the carrots aside.
20Blend the removed vegetables into a purée, keeping the carrots aside.
21Blend the removed vegetables into a purée, keeping the carrots aside.
22Slice the reserved carrots.
23Slice the reserved carrots.
24Slice the reserved carrots.
25Strain the purée back into the pot through a fine sieve to remove any fibers.
26Strain the purée back into the pot through a fine sieve to remove any fibers.
27Strain the purée back into the pot through a fine sieve to remove any fibers.
28Return the sliced carrots and cooked chorizo to the pot.
29Return the sliced carrots and cooked chorizo to the pot.
30Return the sliced carrots and cooked chorizo to the pot.
31Let it all simmer together for another 20 minutes so the lentils are cooked and the flavors come together.
32Let it all simmer together for another 20 minutes so the lentils are cooked and the flavors come together.
33Let it all simmer together for another 20 minutes so the lentils are cooked and the flavors come together.
34Serve warm.
35Serve warm.
36Serve warm.
Ingredients
700 g pardina lentils
700 g pardina lentils
700 g pardina lentils
2 green peppers
2 green peppers
2 green peppers
6 carrots
6 carrots
6 carrots
1 onion
1 onion
1 onion
2 leeks
2 leeks
2 leeks
2 bay leaves
2 bay leaves
2 bay leaves
1 garlic bulb
1 garlic bulb
1 garlic bulb
1 ham bone
1 ham bone
1 ham bone
3 chorizos
3 chorizos
3 chorizos
2 tsp tomato paste
2 tsp tomato paste
2 tsp tomato paste
1 tsp gochujang
1 tsp gochujang
1 tsp gochujang
1 tbsp spanish smoked paprika
1 tbsp spanish smoked paprika
1 tbsp spanish smoked paprika
Salt
Salt
Salt
Pepper
Pepper
Pepper
1.6 L Water
1.6 L Water
1.6 L Water
1 part onion brunoisse
1 part onion brunoisse
1 part onion brunoisse
1 part green pepper
1 part green pepper
1 part green pepper
1 part red pepper
1 part red pepper
1 part red pepper
2 parts extra virgin olive oil
2 parts extra virgin olive oil
2 parts extra virgin olive oil
1 part white wine vinegar
1 part white wine vinegar
1 part white wine vinegar
1 pinch salt
1 pinch salt
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.