Easiest Way to Make Perfect Lentil stew (lentejas)

Easiest Way to Make Perfect Lentil stew (lentejas) Delicious, fresh and tasty.

Lentil stew (lentejas). Drain the lentils and reserve the cooking liquid. In a large pot, combine lentils, chorizo, tomatoes, carrot, potatoes, bay leaves, and salt. Add enough water to cover the lentils and bring to a gentle boil on the stove before reducing to medium heat.

To cook the lentils: Put in a saucepan, cover with water.

While the lentils are cooking, heat the olive oil in a large saucepan.

I wanted to try my hand at a lentil soup and this recipe brought back tops of memories from my days in Spain!

You can have Lentil stew (lentejas) using 15 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Lentil stew (lentejas)

1. It’s 250 gr. of lentils.

2. It’s 1 of chorizo (or a few slices if you can't get a small sausage-shaped one).

3. It’s 100 gr. of serrano ham.

4. It’s 1 of large onion.

5. Prepare 1 of small glass of red wine.

6. You need 2 cloves of (optional).

7. Prepare 1 of red pepper (optional).

8. Prepare of Half a small glass of olive oil.

9. It’s 1 of bayleaf.

10. You need 2 of large carrots.

11. You need 3 of small potatoes.

12. Prepare 2 cloves of garlic.

13. You need 1 pinch of saffron.

14. It’s of fresh parsley.

15. Prepare of salt and pepper.

A previous reviewer was correct in saying the soup needed a few more hours so that the lentils would get tender and the flavors would mixed.

I transfered the soup to a crock pot let it stew for a few hours and it turned out great!

I am a huge lentils and pork chops fan, so I decided to put them together in a lentil stew over white rice.

It was simple to make and tasted delicious.

Lentil stew (lentejas) step by step

1. Soak the lentils for half an hour. Even though small lentils in packets usually dont need soaking, Spanish women tend to soak anyway.

2. Cut the ham and chorizo into dice-shaped pieces. Peel and wash the carrots and potatoes. Slice the carrots and halve the potatoes (unless they are very small). Wash and slice a small red pepper (optional)..

3. Drain the lentils and put them in a saucepan. Add enough water to cover them and add the ham, chorizo, carrots, potatoes, bayleaf, pepper, parsley, a little salt, saffron and wine. Also add the cloves if you want the lentils to have a slightly spicey air to them. Put the pan over a low heat and cover..

4. Slice the onion and garlic and fry, stirring all the time. After a minute or so, add the sliced red pepper. This is optional and adds a slightly sweet flavour to the lentejas. When soft, add to the other ingredients in the saucepan..

5. Let the lentil stew simmer for at least 40 minutes. Boil off any excess liquid at the end..

6. Vegetarian Spanish lentils: To make a vegetarian version of Spanish lentil soup, just substitute the chorizo and ham for more vegetables. We recommend adding a little celery (not the leaves), 3 artichokes (without the stalk and outer leaves and cut into halves), 100gr wild mushrooms (if you can get any, otherwise normal ones, washed and sliced), a sprig of rosemary, a piece of lemon peel and a pinch of nutmeg and a pinch of sweet paprika. Put all of these into the saucepan in step 3. You may also like to add a vegtable stock cube..

I know, not very original, nevertheless, this is a great autumn dish :).

Lentil soup is a filling, nutritious and delicious dish.

Moreover, it's quite easy to prepare: lentils are simply simmered with chorizo and other vegetables such as carrots, onions and potatoes, among other vegetables.

The dry lentils are cooked with diced carrots, celery stalks, potatoes and garlic, and combined with pork loin and Spanish chorizo, a spicy cured sausage, to make a delicious and filling soup.

It is typical to eat this soup throughout the winter and even into the season of Lent, by simply omitting the pork meat.