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Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, lentil stew (lentejas). One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Recipe Remix: Leftover stew makes great nachos. Top chips with stew then smother with cheese, microwave to. This stew, despite its somewhat unique tropical twist, translates well to American grocery stores, and is even more comforting in Cleveland and other chilly cities in the fall or winter.

Lentil stew (lentejas) is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Lentil stew (lentejas) is something that I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook lentil stew (lentejas) using 15 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Lentil stew (lentejas):

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

To cook the lentils: Put in a saucepan, cover with water. Soak the lentils for half an hour. Even though small lentils in packets usually don't need soaking, Spanish women tend to soak. This lentils and beef stew is really easy to make and delicious over white rice.

Instructions to make Lentil stew (lentejas):

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.

Never too long with dishes like this. I've had lentejas con tocino, but never in an estofado like this. Lentils are cooked with green bell peppers, tomatoes, Spanish chorizo sausage, and potatoes in this versatile, hearty soup. All Reviews for Sopa de Lentejas (Andalucian Lentil Soup). This fragrant, spiced vegetable stew combines lentils, carrots, and cauliflower in a savory broth seasoned with cumin, coriander, turmeric and.

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