Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, lentil stew (lentejas). It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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

Lentil stew (lentejas) is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Lentil stew (lentejas) is something that I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can cook lentil stew (lentejas) using 15 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Lentil stew (lentejas):

1. Get 250 gr. lentils
2. Get 1 chorizo (or a few slices if you can't get a small sausage-shaped one)
3. Make ready 100 gr. serrano ham
4. Make ready 1 large onion
5. Get 1 small glass of red wine
6. Take 2 cloves (optional)
7. Take 1 red pepper (optional)
8. Prepare Half a small glass of olive oil
9. Take 1 bayleaf
10. Take 2 large carrots
11. Get 3 small potatoes
12. Make ready 2 cloves garlic
13. Take 1 pinch saffron
14. Prepare fresh parsley
15. Make ready salt and pepper

To cook the lentils: Put in a saucepan, cover with water. Ethiopian Lentil Stew -A healthy Vegan Ethiopian-spiced Stew with lentil. Laced with berbere spice and Niter kibbeh. You will love this protein and fiber packed meal!

Steps to make Lentil stew (lentejas):

1. Soak the lentils for half an hour. Even though small lentils in packets usually don't need soaking, Spanish women tend to soak anyway
2. 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).
3. 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.
4. 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.
5. Let the lentil stew simmer for at least 40 minutes. Boil off any excess liquid at the end.
6. 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.

Last month I promised to share my recipe for Ecuadorian menestra adapted from the original potato-version. In South America lentils are used just about daily in one dish or another. 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.

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