Spanish Style Stewed Lentils
Casserole
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Cook Time
2 h 15 min
Servings
4
Difficulty
Easy
Prep Time
45 Min
Description
This Spanish lentil stew is a comforting and flavorful dish, perfect for cold days. The combination of lentils with chorizo, ham bone and vegetables creates a delicious and nutritious broth. I always prepare it in winter, and it is a guaranteed success! The recipe is very simple and can be adapted to your tastes, adding more or less chorizo, or even other vegetables such as carrot. It is best to let it sit for a day so that the flavors mix even more. A traditional dish that never fails!
Ingredients (13 ingredients)
-
300 gr lentils
-
1.5 l water
-
3 piece potatoes
-
1 piece chorizo
-
1 piece ham bone
-
1 hoja bay leaf
-
1 piece onion
-
1 piece green pepper
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2 dientes garlic
-
3 cucharadas fried tomato
-
1 cucharadita sweet paprika
-
to taste Sea salt
-
to taste Olive oil
Preparation (7 steps)
Prepare the base broth
Pour 1.5 liters of water into the Thermomix bowl. Add 1 chorizo and 1 ham bone. Program 60 Min./100°C/Speed 1.
Add the potatoes and bay leaf
Add 3 potatoes cut into bite-sized pieces and 1 bay leaf to the bowl. Season with sea salt. Program 15 Min./100°C/Speed 1.
Prepare the sauté
Add 1 onion, 1 green pepper and 2 cloves of garlic to the bowl. Program 3 Seg./Speed 5 to chop the vegetables.
Sauté the vegetables
Add a splash of olive oil to the bowl. Program 15 Min./120°C/Speed 1.
Add the fried tomato and paprika
Add 3 tablespoons of fried tomato and 1 teaspoon of sweet paprika to the bowl. Program 5 Min./100°C/Speed 1.
Incorporate the lentils and the sauté to the broth
Add 300 grams of lentils to the bowl. Remove the ham bone and chorizo from the bowl. Cut the chorizo into slices and add it back to the bowl. Program 10 Min./100°C/Speed 1.
Let rest
Let the lentils rest in the Thermomix bowl for at least 30 minutes before serving. Serve hot.
Finished cooking? Great! 🎉
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Created by
Laura Romero
2
Rezepte
0
Kochbücher
Allergens
- Celery
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