Lentil Stew
Ingredients
- 300 gGreen lentil (rinsed)
- 150 gChorizo (sliced into rounds)
- 100 gPancetta or dry rolled pork belly (diced)
- 1 pcYellow onion (finely sliced)
- 2 pcGarlic (minced)
- 2 pcCarrot (sliced into rounds)
- 2 pcPotato (cut into 2cm cubes)
- 1 tbspSmoked paprika
- 2 pcBay leaf
- 2 tbspExtra virgin olive oil
- 1.5 LMineral water
- 1 pinchGray sea salt
- 150 gMorcilla (Spanish blood sausage) (cut into thick slices)
Method
A thick stew where lentils are tender but hold their shape. The chorizo and pancetta release their red fat, coating the vegetables with the characteristic smoky aroma of paprika.
- 1
In a pot, heat the olive oil. Brown the chorizo slices and pancetta cubes until the fat melts and colors the bottom of the pot bright red.
- 2
Add the chopped onion, minced garlic, and carrot slices. Sauté over medium heat until the onion is translucent and infused with the meat fat.
- 3
Stir in the smoked paprika. Mix quickly to coat the ingredients without burning the spice. Pour in the mineral water, add the lentils and bay leaves.
- 4
Bring to a boil then reduce the heat. Halfway through cooking (about 20 minutes), add the potato cubes and morcilla slices. The potato starch and the texture of the morcilla will naturally thicken the sauce.
- 5
When the lentils mash easily under the pressure of a spoon and the broth is creamy, season with sea salt. Remove the bay leaves before serving.
Frequently asked questions
How do you get this dish right?
- Only salt at the end of cooking: salt hardens the lentil skins and prevents them from becoming tender.
- For an even thicker sauce, mash two pieces of cooked potato against the side of the pot and stir back in.
How long does this dish keep?
Keeps for 3 days in the fridge. The flavor is better the next day once the spices have infused.
