HOW TO MAKE TRADITIONAL SPANISH LENTILS
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HOW TO MAKE TRADITIONAL SPANISH LENTILS

That rich are always good lentils and although many consider it a dish of winter, or for the cold, the truth is that they are so traditional in Spain that we can eat at any time no matter whether or not heat once we finished a good dish of this delicacy. Also, the best of all is that they are very easy to do as explained below, with this post dedicated to how to make traditional Spanish lentils.

 

 

How to make traditional Spanish lentils

 

Lentils are perhaps one of the most traditional dishes in Spain. It is cooked in all the communities and although there may be some other version, the truth is that if you travel in Spain and you have eaten several dishes of lentils you will realize that the basis of this stew is usually the same.

 

From lentils, potatoes, carrots, a good sauté and other ingredients such as chorizo and ham, we can elaborate traditional Spanish lentils that are also healthy and nutritious, and although you think you can fatten, the truth is that a dish contains only 380 kcal (22% fat, 56% carbohydrates, 21% protein) so there are not so many (many more have a burger with potatoes a “fast food”) , and they are in addition to the most recommended foods for children.

 

In addition, its flavor is so irresistible that it is necessary to repeat or finish by rebathing the dish with the help of a bit of bread.

 

Let’s see now how to make a rich Spanish traditional lentils, first seeing what ingredients are needed and then explaining the step by step.

 

How to make traditional lentils-ingredients

 

 

How to make traditional Spanish lentils ingredients
Ingredients:

 

  • 500 gr of lentils
  • 1 whole garlic head and some extra teeth
  • 2 onions
  • 3 tomatoes
  • 1 green Pepper
  • 1/2 Red pepper
  • 2 carrots
  • Chorizo
  • Sausage
  • Bacon
  • Sweet paprika
  • Salt and pepper
  • Parsley
  • 2 laurel leaves
  • Oil and water

How to make traditional lentils-step by step

 

First of all you have to leave the lentils soaking all night in clean water. Drain before cooking.

 

For the dish to be truly traditional there is first to make a sauté with tomato. It can also be replaced by a canned one, but surely the extra time we take to prepare it will be worth it.

 

For the same one, put in a pot 3 cloves of garlic, 1 onion, the peppers and 2 tomatoes well chopped, 1 teaspoon of salt and a jet of oil. Cook for one hour on uncovered low heat.

 

When the tomato sauce is ready add the lentils, the laurel, the head of garlic, 1 onion, 1 tomato (the onion, the garlic and the tomato clean but whole), the 2 carrots peeled and sliced, the parsley and the meat (chorizo, sausage and bacon and a bone of ham if you have). Also pour a pinch of pepper and the sweet paprika.

 

Cover with water (only necessary for everything to be covered) and cook over medium heat until it begins to boil. Then lower the fire and let it cook for an hour. Check for more water.

 

How to make lentils – other recipes

 

We have already seen how you can make traditional Spanish lentils, but as I mentioned before there are other variants from the original dish.

 

Traditional lentils with rice and vegetables

 

It is practically the same way to make the lentils of the whole life although adding the ingredient of the rice, which will provide that they are a little more thick and eliminating the meat to put only vegetables.

Ingredients

  • 400 Gr. of lentils
  • 200 gr long-grain rice
  • 1 onion
  • 1 green Pepper
  • 2 carrots
  • 2 medium potatoes
  • 6 cloves of garlic
  • 1 Laurel Leaf
  • Water
  • Extra virgin olive oil
  • Salt
  • Parsley
  • Paprika

How to Make

 

We start by pouring the rice into a casserole and cover it with twice as much water, adding a pinch of salt, 2 whole peeled garlic cloves and a sprig of parsley. We left it to cook for 10-12 minutes.

 

Place the lentils in the Pot Express, cover with water and season. We also throw, the laurel, the carrots cut to slices, the 4 whole garlic, the pepper, the onion and the potatoes in dice. Close the lid and let them cook (about 7 minutes since steam starts to come out).

 

Place a drop of oil in a bowl, add chopped parsley and toss the rice, press and unmold on a plate. Then pour some oil in a frying pan, add the paprika, mix well and toss it over the lentils. Serve with a little rice on top.

 

Traditional lentils with potatoes

 

In this other recipe, lentils are made with a delicious base of potatoes and a little chorizo.

Ingredients

  • 400 gr of lentils
  • 1 piece of chorizo
  • A potato
  • Carrot
  • Onion
  • 1 green Pepper
  • 4 cloves of garlic
  • 2 slices of bread
  • 4 tablespoons fine wine
  • Water
  • Olive oil
  • Salt
  • 2 laurel leaves
  • 15-18 Cumins
  • Saffron strands
  • Parsley
How to Make
We lick the lentils with water, and toss them into a casserole with a pinch of salt and a splash of oil. Add the green pepper, carrot and chive halves, as well as peeled garlic cloves, laurel leaves, saffron threads, cumin and chopped chorizo.
It cooks everything for about 20 minutes.
Then peel the potato, cut into cubes and tossed, next to the fine wine, moves everything and cooks about 15 or 20 minutes more.
Cut the bread into pieces and fry it in a frying pan with some olive oil.
Emplatan the lentils by adding a little oil accompanied in addition to the fried bread. Chopped parsley is added and ready!.

About the author

William Johnson

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