I’m a great lover of Lentejas, so much so I’ve even been guilty of enjoying it several times in a week. What makes this dish so great? The great flavours soaked up by the lentils as they stew with the vegetables and meat is what makes all the difference!
One great thing I know about Lentejas is that no matter how i try to recreate Mama’s version it’s never quite the same, it’s one of those special dishes that needs “el toque ese” (That special touch).
Every family I’ve met have their own way of making this, some add rice, some add or leave out the black pudding and others prefer it runnier or thicker. All I know is, any which way I’ve tried it, I always seem to go back for seconds.
- I large onion chopped
- 6 cloves of garlic chopped
- 3 medium carrots diced
- 1/2 red pepper diced
- 1 1/2 tablespoons olive oil
- 110g lentils washed and drained
- 2 Large potatoes diced
- 78g black pudding (morcilla)
- 1 chorizo ( non spicy )
- 1 large tomato chopped
- 2 bay leaves
- 1 1/2 vegetable cube
- 6 tbsp tomate Frito Solis
1, Wash all vegetables drain and place in a saucepan add enough water to cover all vegetables. Bring to the boil, reduce heat and add all other ingredients stir occasionally and if needed add more water little by little. Cook until tender.
2, Once cooked take out black pudding, chorizo and bay leaves.Taste to your liking by adding more vegetable cube or salt. You can serve with pieces of chorizo and black pudding.
Recipe by Ngaire Freyone
Did you know you can get all the ingredients necessary for this meal direct from Eroski, you can even shop online and get them delivered to you door the next day. Brilliant!