Spanish lentils :: Lentejas a la española

Lentils are one of my favourite winter dishes EVER. I am that kind of person that loves stews, what we commonly call here "spoon food". 
Although lentils are very easy to make, I was feeling quite reluctant to try them out since my mom makes the best lentils ever. However, now that I am on the way to be a mom, I should start speeding on the cooking, especially on the easy, healthy nutritious food.

The great thing about this recipe is that you can make batches and freeze them. 

Ingredients (2 ppl.)
  • 250 gr. of Pardina lentils
  • 1 carrot
  • 1 clove of garlic
  • 1/2 onion
  • 1 ripe tomato
  • 70 gr. of chorizo (extra: spanish sausage and / or ham bone)
  • 25gr. of rice
  • 2 bay leaves
  • Olive oil
  • Salt
  • Water

Peel and slice the garlic. Then, cut the onion in half and make two dip cuts in the tomato to make sure it will spread the flavour when cooking.
Now, chop the carrot and the chorizo. At this point, if you want to add any of the extra meet mentioned on the ingredients list above, do it and chop them as well. 
Add all the cut ingredients in the saucepan and go for the fry ones.
Halve the bay leaves and introduce them in the pot together with the lentils. Cover all the ingredients with water. It is very important not over doing otherwise the stew will be too watery and not tasty at all. We can always add more water later on.
Then, a good amount of olive oil and a pinch of salt. Cover the saucepan and bring it to boil. Once it boils, we will leave it to simmer for 20 minutes.
After that time, check that everything is cooked, add the rice and leave it for 10-15 minutes more. If you need to add more water (as I had to), do it now.
 And that's it! You have got a very traditional Spanish easy recipe that you can find now in any Spanish table.



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