:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/Bn8LBo5Rvh62LMV2PEsk/3ee4c95f68b68355dbc6e7629e3eb4.jpeg "Delicious Lentils with Chorizo and Potatoes")
Source: Pixabay: mygraphx
Delicious Lentils with Chorizo and Potatoes
Lentils with chorizo and potatoes are a rustic and comforting dish, perfect for colder days. Like any good stew, it's even tastier the next day, so I always try to make enough to have leftovers. I always remember the stews my grandmother used to make when I was a little girl, and this particular dish always brings back great memories. I like to serve it with a crusty baguette to dip in the sauce.
Ingredients
- 250 grams Of lentils
- 1 Sliced chorizo sausage
- 2 Medium-sized potatoes, peeled and diced
- 2 carrots, peeled and sliced
- 1 onion, chopped
- 2 clove garlic, chopped
- 1 liter Of water or vegetable broth
- 1 sheet Laurel
- olive oil
- salt and pepper to taste
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Directions
In a large saucepan, heat a little olive oil over medium heat. Add the onion and garlic and sauté until golden brown. This will give a good base flavor to the stew.
Add the chorizo to the pan and sauté for a few more minutes. By doing so, the chorizo will release its fat, which will add more flavor to the dish.
Add the lentils, potatoes, carrots, bay leaf and salt and pepper to taste. Be sure to mix all the ingredients well before moving on to the next step. It is important that the lentils are well coated with the flavored oil.
Add the water or vegetable stock. It should completely cover the ingredients. If you need to add more liquid during cooking, it is always better if it is hot so as not to interrupt the cooking process.
Lower the heat to medium-low, cover the pan and simmer gently for one hour, or until the lentils are tender. During this time, stir occasionally to make sure nothing sticks to the pan.
Once the lentils are tender, serve the stew piping hot. As a suggestion, it is ideal to serve it with some crusty bread, it is essential to dip it in the sauce.
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