Recipe: Tasty Lentil stew (lentejas)

Lentil stew (lentejas). In a large pot, combine lentils, chorizo, tomatoes, carrot, potatoes, bay leaves, and salt. Add enough water to cover the lentils and bring to a gentle boil on the stove before reducing to medium heat. The only way I eat lentils these days is in this Spanish vegan lentil stew called Lentejas, which literally means lentils but is an actual recipe!

Place the potatoes, tomatoes, onion, garlic, and sausage in a large pot with enough water to cover. My son loves riding his bike, video games, and lentil soup. Yes, you read that right - lentils. You can have Lentil stew (lentejas) using 15 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Lentil stew (lentejas)

1. Prepare 250 gr. of lentils.
2. Prepare 1 of chorizo (or a few slices if you can't get a small sausage-shaped one).
3. You need 100 gr. of serrano ham.
4. You need 1 of large onion.
5. Prepare 1 of small glass of red wine.
6. Prepare 2 cloves of (optional).
7. Prepare 1 of red pepper (optional).
8. Prepare of Half a small glass of olive oil.
9. It's 1 of bayleaf.
10. You need 2 of large carrots.
11. Prepare 3 of small potatoes.
12. It's 2 cloves of garlic.
13. It's 1 pinch of saffron.
14. It's of fresh parsley.
15. You need of salt and pepper.

Once he came home from school, and he smelled a pot of Sopa de Lentejas (or Mexican Lentil Soup), cooking in the kitchen. To cook the lentils: Put in a saucepan, cover with water. While the lentils are cooking, heat the olive oil in a large saucepan. Heat olive oil in a large pot over medium heat.

Lentil stew (lentejas) step by step

1. Soak the lentils for half an hour. Even though small lentils in packets usually don't need soaking, Spanish women tend to soak anyway.
2. 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)..
3. 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..
4. 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..
5. Let the lentil stew simmer for at least 40 minutes. Boil off any excess liquid at the end..
6. 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..

Menestra de lentejas is a traditional Ecuadorian lentil stew simmered with onion, pepper, tomato, garlic, cumin, and cilantro. Menestra is served with rice and thin grilled steaks or carne asada. Arroz con menestra or simply menestra is a very popular dish in Ecuador, and you can find it almost everywhere, though the Coastal region has the. For today's #RecipesForThePeople we are inspired by my mom, who made this inexpensive but delicious lentil stew for me and my three brothers when we were growing up. and of course Lin Manuel @leslieodomjr for the soundtrack !! Immigrants, we feed America … we get the job done!.