Wednesday, 27 May 2009

Lentejas (Lentils) - Andalucian Recipe

Recording here for posterity. We have lost this one once already, and as I continually fail to buy a notebook for the kitchen, I shall blog it so at least I can print it next time..!

This makes 'Spanish style' lentils - and is my OH's mum's recipe. Very good and well worth a go!

Add the following to a largeish saucepan on a low heat. Feeds 2-3 people (fed both of us, once, plus I had the left-overs for lunch the next day).

3 (large) handfuls of lentils (e.g puy, but will work with any), washed
1 tomato, roughly chopped (quarters)
1 pepper (ideally green/mediterranean style), in big slices
1 onion, quartered (in such a way that it hangs together)
3-4 cloves of garlic, whole or halved
A couple of bay leaves (whole)
A generous splash of olive oil - if you're not good at "splashes", approx 1 tbsp per person
Ground pepper or Pimenton Dulce (Sweet Paprika - if available) - approx 1 tsp
Cumin - a pinch
1x Chorizo (small, cooking variety - approx 100 gms) - skinned and sliced thickly

Add water to cover. Bring almost to the boil and then simmer gently until cooked. Remove the bay leaves and any large pieces of vegetable which are left.

Serve with white wine vinegar (as a condiment - splash on and mix in before eating), and lots of bread..!


Kev said...

Wow 3-4 garlic cloves would kill me twice over Matt ;) You know I'm a day walker lol.

Hmm will have to try it though :)