The secret of a good dish of lentils is to have a rich base, with a lot of flavors, and this can only be achieved by preparing a sauce. In our case, in addition to the usual vegetables, we will add chorizo, black pudding, and bacon, three classics of Spanish stews, to this sauce… but yes, do not forget that the quality of the sausages is also very important.
In the recipe for lentils with chorizo, black pudding, and bacon that you will find below, you will see that we recommend leaving the lentils to soak, although this is optional if you follow our advice to use Padilla lentils, the easiest to cook.
If the bug is already biting you and you want to enjoy a hot spoon dish, check the ingredients and get to work in the kitchen, because a delicious dish of stewed lentils awaits you.
Ingredients to make lentils with chorizo, black pudding, and bacon:
- 500 grams of pardon lentils
- 4 Carrots
- 2 cloves of garlic
- 2 onions
- 1 bay leaf
- 1½ teaspoons sweet paprika
- 1 pinch of salt and pepper
- 4 tablespoons of olive oil
- 1 red pepper
- 2 Tomatoes
- 2 sausages
- 1 shank
- 1 piece of bacon
- ¼ ham bone
How to make Lentils with chorizo, black pudding, and bacon:
1. Get all the ingredients ready on the work table before we start cooking our stewed lentils. Finely chop the garlic, onion, and bell pepper. Grate the tomato and chop the carrots to taste. You can also add other vegetables such as potatoes and pumpkin.
Pardon lentils are a variety of lentils that are easy to find and that, unlike others, do not need to be pre-soaked. However, if you have time, it is always better to clean the lentils and soak them for about 12 hours in cold water. Doing this saves you half an hour of cooking, but since they have pardoned lentils, it is not an essential step.
2. On the day of cooking, if you have decided to soak the lentils, discard the ones you see floating and drain the rest. Booking.
Find a pot large enough for the 6 servings of lentils and heat the oil over medium-high heat. To make the base so Frito, add the onion and garlic.
3. After about 10 minutes, add the grated tomato to the pot. Stir for a couple of minutes and then add the meat along with the ham bone. You can chop the chorizo, blood sausage, and bacon to taste. Stir everything together and continue with the sauce for about 2-3 more minutes.
4. To finish the sauce, the last thing you should add is the carrot, if you have decided to include other vegetables such as potatoes and pumpkin; you can include them in this step.
Season with the paprika, salt, and pepper to taste and stir everything well for about 3 more minutes so that the sauce releases its flavor. If you want, you can add a pinch of hot paprika.
5. Now we add cold water to the pot, which is necessary to cover the lentils. If you like the lentils more liquid you can add more water, until the pot is full.
It is important that the water that we add at the beginning of the cooking is cold so that the lentils begin to boil slowly. If we need to add more water, so that the lentils do not dry out, this water must be hot to prevent the cooking from breaking.
6. Let the preparation boil and remove the foam with the impurities that will be skipping the lentils and the meat. Then, after the first half hour of cooking, we taste the lentil broth with chorizo and black pudding and correct it if necessary.
Trick: There are those who, at this point, prefer to remove the meat so that the flavor of the chorizo and blood sausage is not too strong.
7. After the first boil, lower the temperature to a simmer and keep cooking for another 30 minutes or until you check that the lentils are tender.
8. Let the lentils with chorizo, black pudding, and bacon rest for a few minutes and then you can serve yourself a good plate of stewed lentils. Sprinkle a few drops of olive oil on top and enjoy!
