Tuesday, 1 June 2010

'Lentejas estofadas" Lentils Stew

 This kind of dish is what we called in Spain "comida de cuchara" which means "spoon food".  It's traditionally eaten as a main course for lunch, preferably with a piece of bread. It can be a very good vegan dish if you don't include "chorizo" and you can always add any other vegetables other than carrots.
You need:
300 g Lentils (Organic Brown Lentils Cerec are my favorite)
1/2 Onion
3 Cloves of garlic
1/2 Red capsicum
2 Carrots Sliced
1 Potato (peeled and sliced)
1 Teaspoon of black peppercorns
1 Bay Leaf
4 Sundried Tomatoes (Optional)
2 Cloves (Optional)
1 or 2 Chorizos Sliced  (Optional for non vegans)
Put all the ingredients in a pot, cover with hot water and cook on a very low fire until the lentils are cooked (for about one hour, depends on the kind of lentils).
Cook the "sofrito" in the meantime.

4 or 5 Tablespoon Extra Virgin Olive Oil (EVO Oil)
1 Tablespoon Spanish paprika ("Pimentón de la Vera")
3 Chopped garlic
5 Segment of Onion
2 Tablespoon Concentrated Tomato or 1 Cup of pasatta
2 Tablespoon Apple Vinegar or White Wine Vinegar
Salt to taste

In a small frying pan poor the EVO oil and fry the garlic and onion, add the pimentón, stir for a minute and add the tomato salt and vinegar , stir well and poor the mix into the pot of lentils (when the lentils are done). Stir well and cook for other 5 minutes more.
A comer!

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