Lentils with rice, chorizo, and blood sausage
by Tavolino
A traditional and comforting stew that combines lentils with savory sausages like chorizo and blood sausage, served with rice for a complete and nutritious meal.
Ingredients
- Blood sausages 3 units
- Chorizos 2 units
- Longaniza sausages 3 units
- Cooked lentils 1 jar
- Long-grain rice to taste
- Garlic 6 cloves
- Salt 1 pinch
- Pepper 1 pinch
- Fresh tomato 1 unit
- Fried tomato sauce 5 teaspoons
- Onion 1 medium
- Olive oil 1 splash
Preparation
- 1
Boil the canned lentils in a pot with water until hot.
- 2
Finely chop the onion and the 6 garlic cloves.
- 3
Heat a splash of olive oil in a pan and sauté the chopped onion until golden.
- 4
Add the diced fresh tomato to the pan and cook for 6 minutes. Set the mixture aside on a plate.
- 5
In the same pan, fry the 3 blood sausages, 2 chorizos, and 3 longaniza sausages until browned.
- 6
Incorporate the reserved onion and tomato mixture into the pan with the sausages and cook everything together for 4 minutes.
- 7
Add the 5 teaspoons of fried tomato sauce, salt, and pepper to taste, cooking for another 7 minutes.
- 8
Drain the lentils and add them to the pan, mixing well to integrate all the flavors.
- 9
In a separate pot, heat oil and sauté the long-grain rice with crushed garlic.
- 10
Add water to the rice and boil until cooked.
- 11
Serve the stewed lentils accompanied by the cooked rice.