Lentil soup with chorizo and potatoes

Learn how to prepare this traditional Spanish recipe Lentejas (Lentils)

I love discovering the simplest traditional recipes with combinations that I would never have thought of and that turn out great, as is the case with this one. It’s amazing what just 3 main ingredients can do, and how tasty the combination is.

The most typical is to prepare the mixture of ingredients and shape it as if it were a potato omelet, although it is also common to find it as I have done it, simply sautéed and shaped with a plating ring.

If you like this recipe do not miss our vegetables section where you will find dishes as delicious as these sautéed brussels sprouts with garlic and cheese sauce and also traditional preparations such as the classic vegetable stew with ham, artichokes with ham and onion, stewed lentils with vegetables, sautéed chard with potatoes and paprika or chickpeas with spinach.

Also great is this delicious vegetable soup, vegetable broth, the traditional porrusalda, the famous ratatouille or baked vegetables from the movie, baked artichokes or the fantastic pisto manchego with traditional vegetables. And also this recipe reminded me of another traditional recipe in which the potato is mixed with another ingredient as a puree, it is the cod with ajoarriero or atascaburras.

  Roasted chorizo and potatoes

Lentils with fried tomato and defatted melted cheese.

For many generations, Basque fishermen have eaten this stew. It is a very useful dish and, on the high seas, when there was not much left in the pantry, they had to use whatever they could.

The recipe I am going to give you is the one we have always eaten at home. When a cloudy day dawns in Galicia, you feel like eating one of those stews that are followed by a great nap. It is also very easy to prepare; it only requires good raw materials and it is delicious!

I am going to recommend an experience that, for me, is wonderful. If you have decided to spend a few days in Galicia, Cantabria, Asturias or the Basque Country, be sure to visit the fish markets. It is part of the culture of our country and it is worth getting up early and go there to buy a piece of good fish (tasty from July to September) and, by the way, talk to the traders and see how they work in these places. So you know, today is Marmitako!

  Chorizo eggs and potatoes

Mezclar la leche condensada y el cacao, se

Pica finamente la cebolla y sofríela en un poco de aceite de oliva. Añadir el ajo picado y el chorizo (cortado en trozos del tamaño de un bocado) y cocinar un par de minutos más. Cuando el chorizo empiece a soltar aceite, añadir el caldo de pollo y llevar a ebullición. Enjuagar las lentejas en agua fría y añadirlas a la cazuela. Pela las patatas y la zanahoria, córtalas en trozos pequeños y añádelas a la cazuela. Baja el fuego y tapa la olla para que la sopa cueza durante al menos 30 minutos, o incluso una hora, dependiendo de la edad de las lentejas. Las lentejas deben estar blandas, pero no deshechas. Sírvelas con una baguette crujiente y un buen vino tinto.

Pork rib stew in the GM G Deluxe cooker

After boiling for half and hour, we will add to the pot a medium sized cabbage cut into two pieces, the peeled potatos, the beans, one piece of abomasum, the blood sausage and the chorizos, boiling everything during one hour. turismoderonda.es

  Chorizo sweet potato

After boiling for one hour, add to the pot a medium-sized cabbage cut in half, the peeled potatoes, the pinto beans, a piece of abomasum, the blood sausage and the chorizos, boiling everything for one more hour. turismoderonda.es

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