Lentil Stew with Chorizo and Pork Belly
Ingredients
- 400 gGreen lentil (rinsed)
- 150 gChorizo (in 1cm slices)
- 150 gSemi-salted pork belly (in large cubes)
- 1 pcYellow onion (finely chopped)
- 3 pcGarlic (minced)
- 2 pcCarrot (sliced)
- 2 pcPotato (cut using 'cascando' technique)
- 1 tbspSmoked paprika
- 2 pcBay leaf
- 3 tbspExtra virgin olive oil
- 1.5 LMineral water
- 1 pinchGray sea salt
- 150 gMorcilla (Spanish blood sausage) (cut into thick slices)
Method
A creamy sauce, tinted red by the rendered chorizo fat. The lentils are tender and the vegetables melt in the mouth, releasing a scent of smoky paprika and bay leaf.
- 1
In a pot, heat the olive oil. Sauté the chopped onion and garlic with a pinch of salt until translucent. Add the sliced carrots.
- 2
Add the thick-sliced chorizo, diced pork belly, and sliced morcilla. Brown until the chorizo releases its red oil and perfumes the kitchen.
- 3
Add the lentils, smoked paprika, and bay leaf. Cover with mineral water (about 3 times the volume of the lentils). Bring to a boil, then lower the heat for a constant simmer.
- 4
Add the chopped potatoes. Simmer until a knife blade sinks in like butter. The sauce should coat the spoon and be thickened by the potato starch.
Frequently asked questions
How do you get this dish right?
- Never salt the lentils at the beginning of cooking, it toughens the skin.
- When cutting potatoes, start the cut with a knife and finish by snapping the piece off: this releases more starch to thicken the sauce.
How long does this dish keep?
Keeps for 3 days in the fridge. If the sauce thickens too much, loosen it with a splash of water when reheating.
