Lentejas estofadas – Linseneintopf

Lentejas estofadas - lentil stew

By Katia Zentner

Lentejas estofadas – Linseneintopf

During Lent the so-calledplatos de cuchara (or “spoon dishes” are very typical in Spanish monasteries. This recipe is easy and ideal for the colder seasons. And if you want to make it a little spicier, you can add some chorizo. Delicious!

Ingredients for approx. 4-6 people:

    Preparation:
      1. Soak the lentils according to the packaging.
      2. Put them in a large por and cover them with water. Add the potatoes, carrots, bay leaf, pepper and Flor de Sal and leave to cook for 45 minutes.
      3. Meanwhile, prepare the sofrito:
      4. Pour the cornicabra olive oil in a saucepan. Toast the white bread in it. When it is golden brown, take it out and grind it in a pestle and mortar along with the garlic cloves. Add the Parellada white wine vinegar.
      5. Fry the onions in the same olive oil until they are light brown. Add the tomato pieces and cook for a further 3 minutes.
      6. 15 minutes before the end of the cooking process, add the “sofrito” to the soup and bring to the boil again.
      7. Add the garlic, bread and vinegar mixture to the stew and simmer gently for another 15 minutes.
      8. If desired, you can season the lentils with chorizo cut into slices.

    Season to taste with vinegar, salt and pepper. Ready!

    Fresh, crispy white bread goes wonderfully with it!

    ¡¡Qué aproveche!!