Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, lentil stew (lentejas). It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Lentil stew (lentejas) is one of the most well liked of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Lentil stew (lentejas) is something which I’ve loved my entire life. They’re fine and they look wonderful.
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 recipe, we have to first prepare a few ingredients. You can have lentil stew (lentejas) using 15 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Lentil stew (lentejas):
- Get lentils
- Prepare chorizo (or a few slices if you can't get a small sausage-shaped one)
- Get serrano ham
- Prepare large onion
- Get small glass of red wine
- Prepare (optional)
- Take red pepper (optional)
- Get Half a small glass of olive oil
- Prepare bayleaf
- Make ready large carrots
- Make ready small potatoes
- Make ready garlic
- Take saffron
- Prepare fresh parsley
- Prepare 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 with this special food lentil stew (lentejas) recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
