Hey everyone, it’s me, Dave, welcome to our recipe page. Today, we’re going to prepare a special dish, lentil stew (lentejas). It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Lentil stew (lentejas) is one of the most favored of current trending meals on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Lentil stew (lentejas) is something which I have loved my whole life.

Recipe Remix: Leftover stew makes great nachos. Top chips with stew then smother with cheese, microwave to. You will need lentils, chorizo, panceta, serrano ham bone, carrots, celery, green peppers, onion, garlic, stock cube, Necesitan lentejas, chorizo, panceta.

To get started with this recipe, we have to prepare a few ingredients. You can cook lentil stew (lentejas) using 15 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Lentil stew (lentejas):

1. Make ready 250 gr. lentils
2. Take 1 chorizo (or a few slices if you can't get a small sausage-shaped one)
3. Take 100 gr. serrano ham
4. Make ready 1 large onion
5. Take 1 small glass of red wine
6. Take 2 cloves (optional)
7. Get 1 red pepper (optional)
8. Make ready Half a small glass of olive oil
9. Take 1 bayleaf
10. Get 2 large carrots
11. Get 3 small potatoes
12. Get 2 cloves garlic
13. Prepare 1 pinch saffron
14. Take fresh parsley
15. Prepare salt and pepper

To cook the lentils: Put in a saucepan, cover with water. Ethiopian Lentil Stew -A healthy Vegan Ethiopian-spiced Stew with lentil. Laced with berbere spice and Niter kibbeh. You will love this protein and fiber packed meal!

Steps to make Lentil stew (lentejas):

1. Soak the lentils for half an hour. Even though small lentils in packets usually don't need soaking, Spanish women tend to soak anyway
2. 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).
3. 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.
4. 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.
5. Let the lentil stew simmer for at least 40 minutes. Boil off any excess liquid at the end.
6. Vegetarian Spanish lentils: To make a vegetarian version of Spanish lentil soup, just substitute the chorizo and ham for more vegetables. We recommend adding a little celery (not the leaves), 3 artichokes (without the stalk and outer leaves and cut into halves), 100gr wild mushrooms (if you can get any, otherwise normal ones, washed and sliced), a sprig of rosemary, a piece of lemon peel and a pinch of nutmeg and a pinch of sweet paprika. Put all of these into the saucepan in step 3. You may also like to add a vegtable stock cube.

Last month I promised to share my recipe for Ecuadorian menestra adapted from the original potato-version. In South America lentils are used just about daily in one dish or another. This lentils and beef stew is really easy to make and delicious over white rice. Never too long with dishes like this. I've had lentejas con tocino, but never in an estofado like this.

So that’s going to wrap this up for this special food lentil stew (lentejas) recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!