Lentejas estofadas - lentil stew
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:
- 500 g lentils
- 6 small potatoes, peeled and halved
- 4 carrots, cut into sticks
- 1 bay leaf
- Pepper, freshly ground
- 1 teaspoon organicFlor de Sal boletus
- 2.5 liters of water
- 5 tablespoons of extra virgin olive oil Cultivar Cornicabra
- 2 onions, chopped
- 3 cloves of garlic
- 1 tablespoonParellada white wine vinegar
- 3 tomatoes, cut into small pieces
- 3 slices of white bread, thinly sliced
- 150 gChorizo sausage
- Soak the lentils according to the packaging.
- 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.
- Meanwhile, prepare the sofrito:
- 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.
- Fry the onions in the same olive oil until they are light brown. Add the tomato pieces and cook for a further 3 minutes.
- 15 minutes before the end of the cooking process, add the “sofrito” to the soup and bring to the boil again.
- Add the garlic, bread and vinegar mixture to the stew and simmer gently for another 15 minutes.
- 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!