Grandma's Lentils with foie. Lentils belong to the family Papilionaceae. They are legumes, that despite the calories, which are added in diets for its satiating power, to help remove fluid and promote intestinal transit.It is native to the Far East, Turkey and Syria. It is known, that has been cultivated for 9,000 years .. C., there is evidence of lentil stew, which consumed the Romans and consumption that made her the Egyptians and Greeks. During the Middle Ages were very consumed in Europe.Today we present the traditional recipe, with a sophisticated touch. Suitable for a hard day, in which you need an extra intake of calories.
Ingredients:4 escalopes of foie600 gde small lentils or pardinas2 onions½ green pepper1 Carrot3 Potatoes1 head of garlic1 clove of garlic2 ripe tomatoes1 piece of sausage1 ham bone1 bay leaf1 teaspoon paprika mokaSaltOlive oil
Preparation of the recipe:First, carefully clean the lentils and put them to soak for 10 minutes.Drain them and put them in a pot with cold water until covered 2 fingers above.Add the ham bone, onion peeled and whole head of garlic, unpeeled and whole, whole carrots, potatoes into pieces, chorizo and bay leaf.Boil over medium heat until the lentils are tender. Meanwhile prepare the sauce.Fry in a pan a clove of garlic and a little chopped onion, tomatoes, seedless, medium green pepper, for 15 minutes over low heat.When browned, add the teaspoon of paprika (with the pan off the heat to prevent burning and bitter).When the sauce is pureed, then add to the lentils, they are in the middle of cooking.When ready, remove the onion and whole garlic head and cut the sausage and sliced carrots.We cook the scallops of foie dorándolos well.Serve with the scallops over lentils.
Ingredients:4 escalopes of foie600 gde small lentils or pardinas2 onions½ green pepper1 Carrot3 Potatoes1 head of garlic1 clove of garlic2 ripe tomatoes1 piece of sausage1 ham bone1 bay leaf1 teaspoon paprika mokaSaltOlive oil
Preparation of the recipe:First, carefully clean the lentils and put them to soak for 10 minutes.Drain them and put them in a pot with cold water until covered 2 fingers above.Add the ham bone, onion peeled and whole head of garlic, unpeeled and whole, whole carrots, potatoes into pieces, chorizo and bay leaf.Boil over medium heat until the lentils are tender. Meanwhile prepare the sauce.Fry in a pan a clove of garlic and a little chopped onion, tomatoes, seedless, medium green pepper, for 15 minutes over low heat.When browned, add the teaspoon of paprika (with the pan off the heat to prevent burning and bitter).When the sauce is pureed, then add to the lentils, they are in the middle of cooking.When ready, remove the onion and whole garlic head and cut the sausage and sliced carrots.We cook the scallops of foie dorándolos well.Serve with the scallops over lentils.
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