miércoles, 20 de julio de 2011

Chorizo and lentils stew

6 servings ingredients:
  • 500 gr dry Lentils.
  • 3 Garlic cloves.
  • 3 tablespoon Olive oil.
  • ½ Onion.
  • 1 big Potato.
  • 1 Carrot.
  • 1 teaspoon Paprika.
  • 2 Chorizos.
  • 2 Bay leaf.
  • 1 tablespoon Sherry Vinegar.
  • 100 ml. Red wine.
  • 1L. Vegetable or chicken stock. (You can use water instead).
  • Salt to taste.
  • Wash the lentils.
  • Finely chop the onion.
  • Dice the carrot and the potato.
  • Smash the garlic clove with the side of the knife. Just press down on the knife until you hear the skin crack.
  • Heat up the olive oil in a pot with the garlic.
  • When the garlic clove turns golden brown remove it from the pot.
  • Add the chopped vegetables.
  • Stir fry for 2 minutes.
  • Stir in lentils drained and the paprika.
  • After 2 minutes or so place the liquids (stock or water, wine and vinegar), the chorizos, washed bay and a pinch of salt.
  • Bring to a boil.
  • Let it simmer for at least 50-60 minutes.
  • Let it stand for about 1 hour.
- You can add “black pudding”, “panceta” or ham bones with the chorizo if you want.
- You can boil the “Chorizo”, “black pudding”, “panceta” or ham bones before adding to the pot to remove some of the fat from them.
- You can make the recipe simpler putting all the ingredients together in the pot (without stir-frying) with cold water, heat it until it boils and then simmer. Use the same cooking time. The result is good but a bit less tasty.

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