Lentil stew
by Tavolino
A traditional and comforting lentil stew, cooked with vegetables, chorizo, and ham, ideal for cold days and easy to prepare.
Ingredients
- water 6 cups (1440 milliliters)
- salt 1 pinch
- pepper 1 pinch
- lentils ½ kilogram
- chorizo 1 sliced or diced (to taste)
- diced ham 1 package (can be substituted with bacon bits)
- onion 1
- bay leaf 1
- garlic cloves 3
- carrot 1
- potato 1 cut into large cubes
- oil 1 splash
Preparation
- 1
Peel and finely chop 1 onion and 3 garlic cloves.
- 2
Cut 1 carrot and 1 potato into large cubes.
- 3
In a large pot, heat a splash of oil and sauté the onion and garlic until translucent.
- 4
Add 1 sliced chorizo and 1 package of diced ham to the pot. Sauté everything for 5 minutes.
- 5
Incorporate the chopped carrot and potato and mix well with the sautéed base.
- 6
Add ½ kilogram of previously rinsed lentils to the pot.
- 7
Pour in 6 cups (1440 milliliters) of water until the ingredients are covered.
- 8
Add 1 bay leaf, a pinch of salt, and a pinch of pepper.
- 9
Bring to a boil, then lower the heat and let simmer for 40 minutes or until the lentils are tender.
- 10
Remove the bay leaf and adjust seasoning if necessary before serving.