Lentejas – Lentil Stew

A good plate of lentejas is just what you need on a cold day. Full of iron and infused with flavour from the chorizo and morcilla.

Ingredients

• 250 g Lentils
• 1 Large Slice Pumpkin
• 1 Green Pepper
• 1 Tomato
• 1 Onion
• 2 Garlic Cloves
• 1/2 tsp Saffron
• 1 Bay leaf
• Salt
• Oil
• 2 handfuls Rice
• 250 G Chorizo (optional)
• 250 G Morcilla (black pudding) (optional)

Soak the lentils in water overnight; this allows them to swell and tenderise

1. If using dried lentils then soak your lentils overnight.

2. Begin by placing everything whole in a casserole dish with boiling water except for the rice and lentils. Cook over a medium heat until tender.

3. Add the soaked lentils and rice and cook for 15 minutes or until soft.

4. Once this is all cooked, remove the vegetables, leaving the rice and lentils behind and blend the vegetables along with some water until thick.

5. Add your blended vegetables back into the casserole dish with the rice and lentils. Add salt if necessary.

Lentejas – Lentil Stew

5 from 1 vote

A meaty and filling lentil stew.

Prep Time1 day d

Cook Time1 hour hr

Course: Main Course

Cuisine: Gibraltar, Mediterranean, spanish

Servings: 4

Author: Mama Lotties

Ingredients

• 250 g Lentils
• 1 Large Slice Pumpkin
• 1 Green Pepper
• 1 Tomato
• 1 Onion
• 2 Garlic Cloves
• 1/2 tsp Saffron
• 1 Bay leaf
• Salt
• Oil
• 2 handfuls Rice
• 250 G Chorizo optional
• 250 G Morcilla black pudding (optional)

Instructions

Soak the lentils in water overnight; this allows them to swell and tenderise

• Begin by placing everything whole in a casserole dish with boiling water except for the rice and lentils. Cook over a medium heat until tender.
• Add the soaked lentils and rice and cook for 15 minutes or until soft.
• Once this is all cooked, remove the vegetables, leaving the rice and lentils behind and blend the vegetables along with some water until thick.
• Add your blended vegetables back into the casserole dish with the rice and lentils. Add salt if necessary.

Video