Lentejas

by Ruben Lopez Mesa, NSW

Preparation

30'

Cooking

60'

People

Difficulty

500 gr of dried lentils

350g of fresh chorizo

2 garlic cloves, finely chopped

1 large zucchini, peeled and finely chopped

1 potato, peeled & finely chopped

1 bay leaf

1 tsp cumin

Seasoning

1.5 ltr water/stock

1 large onion, finely chopped

1 leek (white only), washed and finely chopped

1 green pepper, finely chopped

1 large tomato, peeled and finely chopped

1 tsp of Spanish smoked paprika dulce

5 tablespoons of extra virgin olive oil

Elaboration method

Step ‘SOFRITO’: add garlic and olive oil in a pot. Sauté well. Add bay leaf, brunoise onion and leek, cook until it begins to look translucent and jam’ish’
Add other vegetables one by one (from hardest to softest). Sauté well!
Then add water/stock, spices and lentils, bring to a boil and reduce to a simmer. Skim fat off the surface
Add chorizo, WHOLE
Cook everything until lentils and rest of veggies get soft (will take approximately 1hr). Get the chorizo, set it out and slice (you’ll see all the juices inside)
Taste and ADD SEASONING!