Letils with chorizo
OIL USES: Cook & Stew
INGREDIENTS
SERVINGS: 4
- 1 lb lentils
- 2 chorizos
- 1 medium onion
- 1 potato
- 2 carrots
- 4 cloves of garlic
- 2 large tomatoes
- wateer to cover lentils
- A good splash of GOYA® Puro Olive Oil
- salt and pepper to taste
- 1 tsp sweet paprika
- 1 bay leaf
PREPARATION
1
Leave the lentils to soak the night before.
2
When you are ready to cook them, drain and rinse with plenty of fresh water.
3
Peel the potatoes and carrots and cut into wedges.
4
Now add a good splash of GOYA® Puro Olive Oil to a large pan and when hot add the chopped and peeled garlic and onion. Sauté.
5
Next add the two large tomatoes cut into pieces and leave to cook for a while to release their juices, covering the pan with a lid. If you prefer the sauce to be smooth, remove the mix from the pan and blend with a hand blender.
6
When the mix is ready, add the lentils along with the potatoes and carrots and stir.
7
Only cover the lentils with half a finger depth of water, so the sauce is thick. Season to taste and add the teaspoon of sweet paprika, the bay leaf and the two whole chorizos. Cover the pan and leave to cook on a low to medium heat.
8
Turn up the heat to the maximum and when it begins to boil, turn it down and leave to cook uncovered.
9
Remove from the heat when the lentils are soft and the sauce has thickened.
10
Remove the chorizos from the pan, cut into slices and return them to the pan. Check the seasoning and serve.
