Spanish Recipes: Lentejas (Lentil Stew)
- 250 gr. lentils
- 1/2 chorizo
- 100 gr. serrano ham
- 1 onion, chopped
- 1 glass of red wine
- Half a glass of olive oil
- 2 carrots
- 3 potatoes
- 2 cloves garlic
- fresh parsley
- salt and pepper to taste
- Soak the lentils for half an hour. Even though small lentils in packets usually don't need soaking, Spanish women tend to soak anyway.
- 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).
- 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.
- 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.
- Let the lentil stew simmer for at least 40 minutes. Boil off any excess liquid at the end.