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Before you jump to Lentil stew (lentejas) recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
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We hope you got insight from reading it, now let’s go back to lentil stew (lentejas) recipe. You can cook lentil stew (lentejas) using 15 ingredients and 6 steps. Here is how you do it.
The ingredients needed to make Lentil stew (lentejas):
- Get 250 gr. lentils
- Use 1 chorizo (or a few slices if you can't get a small sausage-shaped one)
- Use 100 gr. serrano ham
- You need 1 large onion
- Get 1 small glass of red wine
- You need 2 cloves (optional)
- Use 1 red pepper (optional)
- Prepare Half a small glass of olive oil
- Prepare 1 bayleaf
- Get 2 large carrots
- Get 3 small potatoes
- Take 2 cloves garlic
- Get 1 pinch saffron
- Get fresh parsley
- Provide salt and pepper
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.
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