Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, lentil stew (lentejas). It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Recipe Remix: Leftover stew makes great nachos. This stew, despite its somewhat unique tropical twist, translates well to American grocery stores, and is even more comforting in Cleveland and other chilly cities in the fall or winter. So easy to make and so delicious!
Lentil stew (lentejas) is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Lentil stew (lentejas) is something which I have loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can have lentil stew (lentejas) using 15 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Lentil stew (lentejas):
- Take 250 gr. lentils
- Get 1 chorizo (or a few slices if you can't get a small sausage-shaped one)
- Prepare 100 gr. serrano ham
- Get 1 large onion
- Make ready 1 small glass of red wine
- Prepare 2 cloves (optional)
- Get 1 red pepper (optional)
- Take Half a small glass of olive oil
- Prepare 1 bayleaf
- Take 2 large carrots
- Take 3 small potatoes
- Prepare 2 cloves garlic
- Prepare 1 pinch saffron
- Take fresh parsley
- Make ready salt and pepper
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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.
This stew consists of boiled green lentils, sausages, and root and aromatic veggies. But the two keys to a good pot of lentejas are some Spanish sausages—which will add can't-wait-for-seconds. This lentils and beef stew is really easy to make and delicious over white rice. Never too long with dishes like this. I've had lentejas con tocino, but never in an estofado like this.
So that is going to wrap this up for this exceptional food lentil stew (lentejas) recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
