Lentils Stew
Easy recipe for a super flavorful stew.
Ingredients
- ½ kg pork belly.
- ½ Spanish chorizo.
- 2 Bockwurst sausages. (optional).
- ½ Leek.
- 1 White onion.
- 2 cloves garlic. (chopped very small).
- 1 teaspoon smoked paprika. (Pimenton de la Vera).
- Salt.
- Black pepper.
- ½ teaspoon cumin. (optional).
- ½ glass red wine.
- 6/8 baby potatoes.
- Olive oil.
- 1 liter ripe tomatoes. (Blended).
- 2 teaspoon Sugar.
- ½ teaspoon baking soda.
- 300 grams fresh lentils. (optional: 2 cans).
Instructions
- If using fresh lentils, soak them for 12 hours in cold water with a teaspoon of baking soda.
- Boil the baby potatoes in salted water (optionally add sugar to the water) with their skins on until they are half-cooked (about 10 minutes).
- Blend the tomato with salt, sugar, and a drizzle of olive oil.
- Cut the chorizo into very small pieces.
- Cut the Bockwurst into rounds and then into half-moons.
- Cut the pork belly into bite-sized pieces.
- Sauté the well-seasoned pork over medium-high heat.
- Once cooked and starting to caramelize, remove it from the heat and add the chorizo.
- Cook for 5 minutes over medium heat and add the Bockwurst.
- Return the pork to the pan and add the paprika and cumin.
- Cook everything over medium heat for half minute.
- Add the wine and cook until it reduces.
- Add the chopped onion, minced garlic, and julienned leek. Cook everything until the onion is cooked.
- Add the blended tomato just to cover.
- Add the drained and rinsed lentils.
- Add the potatoes cut into quarters.
- Mix well and cook until the tomato reduces and develops a good color and flavor and the lentils are done (about 20 minutes).
- Enjoy!
