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Lentejas

Ingredients (4-6 people):

  • 250 gr. lentils
  • 1 chorizo (or a few slices if you can't get a small sausage-shaped one)
  • 100 gr. serrano ham
  • 1 large onion
  • 1 small glass of red wine
  • 2 cloves (optional)
  • 1 red pepper (optional)
  • Half a small glass of olive oil
  • 1 bayleaf
  • 2 large carrots
  • 3 small potatoes
  • 2 cloves garlic
  • 1 pinch of saffron
  • fresh parsley
  • salt and pepper

 

Steps

  • 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.

 

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