Ingredients to make dried lentils with xistorra:
- 2 xistorras
- 2 potatoes
- 2 teaspoons paprika
- 2 kg of boiled lentils (1 kg of dried lentils)
- 400 g of crushed tomato
- 2 onions
- 3 garlic cloves
- Water
- 30 g of Serrano ham in cubes
- Olive oil
- Salt
How to make dried lentils with xistorra:
1.Cut the garlic and onions in fruit salad (according to my wife, “fruit salad” and “garlic and onion” sounds strange in the same sentence, but it is the denomination of the size of the cut). The ham in cubes.
2.In a generous saucepan (or pressure cooker, if we use dry lentils), put a splash of oil. Not too much, because the xistorra releases quite a bit of fat. Heat the oil and fry the garlic and onion.
3.When the onion thins, add the ham.
4.Cut the xistorra into 2-3 centimeter pieces and add to the sauce.
5.When they have sweated and gutted, add the crushed tomato and the potatoes, peeled and cut into 2-3 cm pieces.
6.Let bubble about 40 minutes over low heat.
7.Add water (about 1 liter), the paprika and bring to a boil. Keep boiling over low heat for about 20 minutes. By now the xistorra must have crumbled as it bubbled.
8.Add the lentils. If they are rehydrated, they should cook for about 35 to 40 minutes (10 minutes in a pressure cooker).
9.It is best to try. If they are already boiled, keep them on the fire for about 10 minutes so that they thicken.
