Today we are going to remember a traditional recipe for legumes.
It is still chilly and a warm dish of lentils with chorizo is very desirable.
It is a simple dish to prepare and that comforts the body in the colder months.
In addition, it is an inexpensive dish, what more can we ask for?
Let's prepare those lentils with chorizo
Ingredients
300 gr of brown lentils.
2 cloves of garlic
1 onion.
3 carrots
2 dry sweet sausages (or if you prefer, spicy, to your liking).
2 bay leaves
1 tablet of concentrated meat broth (optional).
Olive oil and salt.
1 medium potato
1 teaspoon of sweet paprika
Elaboration
Lentils do not need soaking, since they cook in a short time, but if you want to reduce the cooking time you can soak them for 2 or 3 hours in cold water.
Peel the onion and garlic and chop them very finely.
Chop the potato and put it in the pot
Put a little oil in a pot and when it is hot add the garlic and onion with a little salt.
Sauté them for about 5 minutes.
Cut the chorizos into slices and add them to the pot for two more minutes.
Peel the carrots and cut them into slices. Add them to the pot for a couple more minutes.
Cover with water and add the stock cube and bay leaves.
Drain the lentils and add them.
If using a regular pot, leave the lentils for 45 minutes after boiling to cook slowly. (If you use a pressure cooker, about 8 minutes will suffice)
Finally, taste the salt and if necessary add a little more and that's it.
What proportion of water do lentils need?
The proportion of brown lentils and water is 1 to 3 so that it is a thick and flavorful stew. If you like them with more broth you can always add more water at the end, because it is easier to lighten the broth than to have to thicken it.
