Lentils with chorizo. Recipe
Many times we strive to make the most exotic recipes, with the strangest ingredients, the most difficult things. And we do not notice that the most elementary things, the things that everyone eats, we have not put. Well, here you have a recipe for lentils with chorizo.
The first thing we have to do is choose the lentils. I personally like the little ones, such as the Pardinas. They are quick to cook, you don't even need to soak them. Before continuing, I have to be honest with all of you. My lentils are to die for, so those who taste them tell me ... (yes, ellipsis). I have a kind of childhood trauma with the lentils from the school dining room. So the only time I taste them is to see that they are tender and to notice the flavor at the time of cooking.
Once sincere, I hope that I do not get a lot of criticism. The ingredients for about 8 servings of lentils are: 750 grams of lentils, 300 grams of chorizo, 250 grams of bacon, 1 piece of carrot, 1 onion spiked (with cloves), a couple of bay leaves, 1.5 dl of oil , 150 g of chopped onion, 2-3 pieces of garlic, a teaspoon of paprika, 2 teaspoons of flour, 500 g of crushed natural tomato, salt and of course water.
As additional ingredients, I add a blood sausage, a couple more sausages, which they like a lot. 2 more carrots and sometimes I add potato too. In this recipe I have substituted bacon for the bacon. Nobody eats bacon at home, so I put bacon in it that gives better flavor and then discard it.
The elaboration is above all simple. If you use some small lentils you will not need to soak them. If you fear that they will remain hard, and when in doubt, it is best to soak them between 8 and 12 hours before preparation. Wash them and put them to cook with cold water and the bacon. When it starts to boil, froth for a few minutes and then add the chorizo, the onion, the carrot and the bay leaf. If you have any additional ingredients, now is the time. Let it cook slowly.
Apart fry the onion and garlic. As for the garlic I prefer to put it whole and then I put it aside. Some people prefer to put it finely chopped. Once poached, put the paprika and mix for a few seconds, then and so that the paprika does not burn (if it does not taste a bit bad), fry the flour and add the peeled and crushed tomato. Cook for a few minutes.
When the lentils are tender, season and remove the bacon, the chorizo, and all the ingredients. Add the sauce to the lentils and cook for another five or ten minutes.
When serving, top with chorizo, carrot and bacon into pieces. In addition to the additional ingredients that you have added.
Keys to the preparation: Start with cold water with the lentils. Put the carrot divided into small pieces so that it is done at the same time as the lentils. Slow cooking Over low heat you will get some very rich lentils.
Eat legumes at least once a week. I try, even if I don't like lentils.