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

Laced with berbere spice and Niter kibbeh. You will love this protein and fiber packed meal! To cook the lentils: Put in a saucepan, cover with water. You can cook Lentil stew (lentejas) using 15 ingredients and 6 steps. Here is how you cook it.

Ingredients of Lentil stew (lentejas)

It's 250 gr. of lentils.
It's 1 of chorizo (or a few slices if you can't get a small sausage-shaped one).
You need 100 gr. of serrano ham.
You need 1 of large onion.
Prepare 1 of small glass of red wine.
It's 2 cloves of (optional).
Prepare 1 of red pepper (optional).
Prepare of Half a small glass of olive oil.
It's 1 of bayleaf.
You need 2 of large carrots.
Prepare 3 of small potatoes.
Prepare 2 cloves of garlic.
It's 1 pinch of saffron.
You need of fresh parsley.
You need of salt and pepper.

This lentil stew is a very simple one pot wonder that I grew up with that I make regularly and is a classic Spanish dish known as 'potaje de lentejas'. The lentil (Lens culinaris or Lens esculenta) is an edible legume. It is an annual plant known for its lens-shaped seeds. Delicious and hearty Vegan Lentil Stew, so easy to prepare from everyday kitchen ingredients.

Lentil stew (lentejas) instructions

Soak the lentils for half an hour. Even though small lentils in packets usually don't need soaking, Spanish women tend to soak anyway.
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)..
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..
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..
Let the lentil stew simmer for at least 40 minutes. Boil off any excess liquid at the end..
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..

Enjoy this hearty Vegan Lentil Stew, it is perfect comfort stew. It is loaded with carrots, potatoes, celery. 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.