Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, lentil stew (lentejas). One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Lentil stew (lentejas) is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Lentil stew (lentejas) is something that I’ve loved my whole life. They’re fine and they look wonderful.
Recipe Remix: Leftover stew makes great nachos. Top chips with stew then smother with cheese, microwave to. You will need lentils, chorizo, panceta, serrano ham bone, carrots, celery, green peppers, onion, garlic, stock cube, Necesitan lentejas, chorizo, panceta.
To get started with this particular recipe, we must first prepare a few components. You can have lentil stew (lentejas) using 15 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Lentil stew (lentejas):
- Take 250 gr. lentils
- Take 1 chorizo (or a few slices if you can't get a small sausage-shaped one)
- Prepare 100 gr. serrano ham
- Make ready 1 large onion
- Make ready 1 small glass of red wine
- Take 2 cloves (optional)
- Get 1 red pepper (optional)
- Get Half a small glass of olive oil
- Get 1 bayleaf
- Make ready 2 large carrots
- Take 3 small potatoes
- Make ready 2 cloves garlic
- Prepare 1 pinch saffron
- Take fresh parsley
- Get salt and pepper
Enjoy this hearty Vegan Lentil Stew, it is perfect comfort stew. It is loaded with carrots, potatoes, celery. Spanish Lentil Stew (Lentejas)Sustaining the Powers. Collection by Mikkel Mortensen. · This hearty lentil stew features inky-black beluga lentils prepared with tender delicata squash, earthy mushrooms, and aromatic sage.
Instructions 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.
This lentils and beef stew is really easy to make and delicious over white rice. Never too long with dishes like this. I've had lentejas con tocino, but never in an estofado like this. Download Lentils stew stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices. Last month I promised to share my recipe for Ecuadorian menestra adapted from the original potato-version.
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