Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, lentil stew (lentejas). It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Lentil stew (lentejas) is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Lentil stew (lentejas) is something that I’ve loved my whole life.
Recipe Remix: Leftover stew makes great nachos. Top chips with stew then smother with cheese, microwave to. Lentils, chorizo, smoked bacon, super spicy and full of favours.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook lentil stew (lentejas) using 15 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Lentil stew (lentejas):
- Get lentils
- Get chorizo (or a few slices if you can't get a small sausage-shaped one)
- Make ready serrano ham
- Get large onion
- Prepare small glass of red wine
- Get (optional)
- Get red pepper (optional)
- Prepare Half a small glass of olive oil
- Make ready bayleaf
- Make ready large carrots
- Take small potatoes
- Get garlic
- Make ready saffron
- Make ready fresh parsley
- Get salt and pepper
Last month I promised to share my recipe for Ecuadorian menestra adapted from the original potato-version. In South America lentils are used just about daily in one dish or another. Potaje de Lentejas, a potaje is a Cuban-style bean stew. A potaje is a thick bean stew that's popular in Cuban cuisine; lentejas is Spanish for lentils.
Steps to make Lentil stew (lentejas):
- Soak the lentils for half an hour. Even though small lentils in packets usually don't need soaking, Spanish women tend to soak anyway
- Cut the ham and chorizo into dice-shaped pieces. Peel and wash the carrots and potatoes. Slice the carrots and halve the potatoes (unless they are very small). Wash and slice a small red pepper (optional).
- Drain the lentils and put them in a saucepan. Add enough water to cover them and add the ham, chorizo, carrots, potatoes, bayleaf, pepper, parsley, a little salt, saffron and wine. Also add the cloves if you want the lentils to have a slightly spicey air to them. Put the pan over a low heat and cover.
- Slice the onion and garlic and fry, stirring all the time. After a minute or so, add the sliced red pepper. This is optional and adds a slightly sweet flavour to the lentejas. When soft, add to the other ingredients in the saucepan.
- Let the lentil stew simmer for at least 40 minutes. Boil off any excess liquid at the end.
- Vegetarian Spanish lentils: To make a vegetarian version of Spanish lentil soup, just substitute the chorizo and ham for more vegetables. We recommend adding a little celery (not the leaves), 3 artichokes (without the stalk and outer leaves and cut into halves), 100gr wild mushrooms (if you can get any, otherwise normal ones, washed and sliced), a sprig of rosemary, a piece of lemon peel and a pinch of nutmeg and a pinch of sweet paprika. Put all of these into the saucepan in step 3. You may also like to add a vegtable stock cube.
Spanish Lentil Stew (Lentejas)Sustaining the Powers. This is a lentil stew recipe I learned in Spain. The onions, garlic, and incredible smoked paprika will delight your senses and please your guests. I already blogged the Thermomix version of this Spanish Lentil Soup/Stew (Lentejas) recipe a few years ago (find it here). Here it is now in Instant Pot Spanish Lentil Soup (Lentejas) recipe format!
So that is going to wrap this up for this special food lentil stew (lentejas) recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
