Let's prepare some delicious lentils with chorizo

Today we are going to eat some lentils with chorizo ​​to give energy to the body.

As you already know, lentils are the only legumes that do not need soaking, which will allow you to prepare a last-minute stew if you forgot to soak another legume (chickpeas, beans, ...) the night before.
Come on, let's go to the kitchen !!


Ingredients to make Lentils (for 4 people):

375 grams of lentils
1 liter and a half of water
100 grams of chorizo
1 Italian green pepper (from the frying ones)
1 ripe tomato
1 large carrot
1 bay leaf
1 potato (about 150 grams)
150 grams of onion
2 cloves of garlic
50 ml of oil
2 small spoons of salt
1 small spoonful of sweet paprika
Lentil recipe (for four people):

Peel the carrot and cut it into squares. Peel the potato and cut it into small pieces. Cut the chorizo ​​into slices of 1 cm or if you prefer to chop it into pieces. Book everything for later.

Put the lentils in a colander and tuck them under the tap to rinse them well. Then put the lentils in a pot and add a liter of water, a green pepper with a long cut on the tip, a tomato cut in half and a bay leaf.

Put the pot to heat over medium heat and when it is almost ready to boil, lower the heat and add the carrot, potato and sausage that we had reserved and a tablespoon and a half (of the small ones) with salt.

Stir the bottom of the lentils so they do not get stuck and from now on leave on medium heat for 45 minutes or one and a quarter hours. The duration of the cooking will depend on the lentil and the hardness of the water (amount of minerals) so after the first 45 minutes you will have to monitor if the lentils are already soft or need more time. If you see that you are running out of water and the lentils are still not tender add a little more water and go.

While the lentils are being made, we are going to prepare a sauce to give them more flavor and to thicken the lentil broth.

The first thing is to peel the onion and chop it into small pieces. Peel the garlic and cut into slices .. Now put in a pan with 50 ml of oil (5 tablespoons) onion and garlic. Leave on medium heat to poort and catch a little color (but do not burn).

When the sofrito has a golden tone turn off the fire and remove the pan (so it does not continue heating even with the fire off). Add a small spoonful of sweet paprika to the skillet, stir for 15 seconds and then add 150 ml of water. Stir well and put everything in the crusher cup and crush until there is a uniform paste.

Add this pasta to the lentils and mix well. Leave the fire until the lentils are tender and the broth is very thick (remember that it will be about 45 minutes or an hour and a quarter since we put the lentils over medium heat).

After this time, remove the pepper, the laurel hour and the tomato. Try salt if you like it more tasty and if necessary add a bit more. And ready, out of the kitchen and eat!



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