Lentils with chorizo in a pot
This time I'll explain how I make lentils with chorizo at home. This spoon dish is very simple to make and I pirate, to the point that I eat them both in summer and winter. I know, I know... many of you will think: in summer, with the heat it is! Yes, it's as simple as not heating them so much and that's the end of the problem. In addition, it is important to eat legumes in the daily diet. because they have very beneficial properties for our body. And I have the great luck that I like all legumes: white beans, pinto beans, chickpeas, beans, peas …
Ingredients for making lentils: olive oil 100 gr of onion 2 cloves of garlic a green pepper a carrot a chorizo 1 piece of bacon 1 blood sausage 2 small potatoes or 1 large potato 1 teaspoon sweet paprika 3 tablespoons tomato chopped parsley (optional) 1 bay leaf salt 2 jars of lentils 1 jar of wáter
Preparation of lentils in pot: Chop the onion, the cloves of garlic. Set aside. Chop the green pepper. Set aside. With the help of the peeler, remove the skin from the carrot and chop. Set aside. Peel the potato and cut it into pieces by crushing it. Set aside. Cut the chorizo into slices, the bacon and the blood sausage. Set aside. Add the oil to the bowl and set to sauté without modifying the temperature and without time. Add onion, garlic and sauté. Add the green pepper that we had reserved and sauté. If you see, at any time, that the pot GM takes a lot of temperature, you can lower it to prevent the sofrito burn. Add the chorizo, bacon and blood sausage to the saucepan. Add the teaspoon of paprika, stir with a wooden spoon taking care not to burn the paprika. Then add the carrot, the tomato and the mashed potatoes.
Add the lentils, water, bay leaf and salt. Stir. Finally, close the pot with the lid and program Turbo, with the valve closed, temperature 130 º, high pressure and for 18 minutes. After time depressurize and ready.
Tricks to make lentils in the pot Gm: At first I made lentils with brown lentils, but sometimes they were spectacular and other times they were hard. If I made them from one day to the next, they would get too thick. For that reason, lately I make them as a boat and they come out very good.
At home, as there are four of us, I usually put two jars of lentils. It is important to take into account the proportion of water. For every half boat I make of water. I must confess that sometimes, if I have a little bit of white rice left over, I add a spoonful or two to the lentils. When it's time to cut the potato, I'm disappointed. That way, the potato releases the starch it has and helps the stew thicken. The lentils are richer from one day to the next. It is a dish that allows freezing well, but you have to bear in mind that the potato does not accept it well and, if you freeze it, it looks like flour. If you want to freeze the lentils, I recommend that you do it without the potato. Normally, I make the lentils with compango, which is the chorizo, black pudding and bacon that is usually put in the fabada. As they have a smoky taste, they give a very good taste to lentils. If you prefer a lighter version you can only put vegetables. This way you get results... but it's not the same. I advise you not to cut the blood sausage in small slices, otherwise it would fall apart too much. I usually cut it in two pieces, taking advantage of the fact that the children don't eat it.
