My mum’s top secret lentils with chorizo stew recipe

I think I’ve never met a foodie like Antonio, who devours food as passionately as he cooks it. For him, every meal is a feast, a ritual.

We share the love for the step-by-step home made food and curiosity for the huge diversity of the raw product.

He recently asked me for my lentils with chorizo stew recipe, or I should say, my mum’s, posted long ago here. I say it’s her top secret recipe, but it has nothing special except the love she puts in it.

It’s a nutritious and balanced dish. Lentils are a good source of protein. The potato and rice will do for the carbohydrates and the chorizo will spice up the mixture.

Another curiosity when cooking this dish abroad. In Spain, it’s easy to find lentils  in a supermarket. Just lentils. In the UK, one can find a huge variety of green or brown or red… Be adventurous!

Ingredients (4 servings)

– 400gr of lentils (100gr per person)ingredients

– 1 carrot

– 1 onion

– 1 whole head of garlic

– 1 small tomato

– 1 small potato

– 1 handful of rice

– 1 handful of cubes of chorizo.

– 1 bay leave

– 1 small bunch of fresh parsley

– Olive oil

Method
1. Wash and rinse the lentils very well under the cold water tap and put them in a big saucepan.

2. Dice the carrot and chop the onion small. Cut the tomato in half. Add the mix into the saucepan.

3. Get a whole head of garlic and wash it. Don’t peel it.  Add into the saucepan

4. Add 1 or 2 bay leaves and the small bunch of fresh parsley into the saucepan.

5. Cover the mixture with water, like 2 fingers of water covered. Add olive oil and salt.

6. Start cooking! First, take the mixture to the boil on the high fire and once it starts boiling, lower it.

7.  When they’ve been boiling for a while (feel them getting softer), peel and dice a potato, small. Add it into the saucepan with a handful of rice.

8. At the end, when the mix is almost cooked, add the diced chorizo.

bueno

patatachorizo

coulook

 

You see I haven’t said anything about the time. Just feel the lentils. I think it’s a better way of cooking them, at least the first time. If you notice the stew is short in water, add some, boil it first, though. Don’t interrupt the magic! 😉

Ah! Like every stew, it tastes better the next day!! ¡Qué aproveche!

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