Lentils. Today we're going to eat some lentils with chorizo to give the body energy. I've noticed that except for the bean recipe I have no other published soup, so today we're going to see this recipe for lentils and hopefully soon we can often see the recipe (tripe), beans, chickpeas with chard and some other recipe.
For now I leave you with these lentils, which as you know are the only vegetables that do not need soaking so I can prepare a stew last minute if you forgot to soak other legumes (peas, beans, ..) the night before.
For now I leave you with these lentils, which as you know are the only vegetables that do not need soaking so I can prepare a stew last minute if you forgot to soak other legumes (peas, beans, ..) the night before.
Ingredients to make Lentils (serves 4):
250 grams of lentils
1 liter of water and 150 ml
100 grams of sausage
1 green pepper Italian (from frying)
1 ripe tomato
1 large carrot
1 bay leaf
1 potato (about 150 grams)
150 grams of onion
2 cloves of garlic
1 slice of bread (about 30 grams)
50 ml of oil
2 teaspoons of salt
1 teaspoon sweet paprika and rasa
Recipe for Lentil (for four people):
Peel the carrots and cut into squares. Peel the potatoes and cut into small pieces. Cut the sausage into slices 1 cm or if you prefer Picalo into pieces. Reserve all for later.
Put the lentils in a colander and put it under running tap water to rinse them well. Then check the lentils in a saucepan and add one liter of water, a green pepper with a long cut on the tip, a tomato cut in half and a bay leaf.
Put to heat the heavy pot over medium heat and when it is almost ready to boil over low heat and add the carrot, potato and chorizo we had booked and a half tablespoon (small) with salt.
Stir well lentils background so it does not grab and will now leave on medium heat for 45 minutes or an hour and a quarter. The cooking time will depend on the lentils and water hardness (amount of minerals) so I spent the first 45 minutes will be monitored and if the lentils are soft or need more time. If you see you're running out of water and the lentils are tender yet add a little more water and ready ;)
While lentils are going to prepare a sauce for more flavor and fat lentil broth.
The first thing is to peel the onion and chop into small pieces. Now put in a pan with oil 50 ml two sliced garlic. Leave on medium to catch some color (but not burn) and then remove the garlic from the pan (leaving all the oil). Save the garlic aside and add the chopped onion to the pan. Leave on medium that poche (put transparent). When added poached piece of bread and fire up the onion to take some color (but not burn).
When the onion is golden brown and the fire goes away the pan (if he continues to warm even fire off). Add to the pan off the heat and rasa a teaspoon of paprika, stir for 15 seconds, then add 150 ml of water. Stir well and throw everything in the glass crusher, also added garlic crushed section and we had until a uniform paste.
Add this paste to lentils and mix well. Leave the fire until lentils are tender and the broth are very thick (remember to be about 45 minutes or an hour and a quarter since we lentils medium heat).
After this time, remove the pepper, and bay time and throw tomatoes. Proof of salt if you like more tasty and if necessary add a bit more. And presto, out of the kitchen and to eat!
To eat:
I guess you may have noticed that this lentil recipe serves four and not two as is generally the standard recipes blog. The fact is that if there are two at home is a worthwhile preparing a soup to take only two courses. As you get into the kitchen better prepare four dishes, you eat two and freeze the rest for next week or next. This saves you prepare a meal and save on costs!
Do not let the water boil, it would strip the movement of lentils and not looking very well presented.
Not too good stir lentils because deboronan easily but occasionally have to give them a Meneito (mostly down) to not hit us.
The traditional recipe is usually homemade lentil lentils with chorizo, but if you add a sausage to soup and I tell you that you will be luxury, yes, adding some more calories to the recipe.
Finally comment that some people like to go through the blender peppers and tomatoes at the very end add the broth and lentils, I personally prefer the taste of pureed lentils without the latter, you as long as you like
250 grams of lentils
1 liter of water and 150 ml
100 grams of sausage
1 green pepper Italian (from frying)
1 ripe tomato
1 large carrot
1 bay leaf
1 potato (about 150 grams)
150 grams of onion
2 cloves of garlic
1 slice of bread (about 30 grams)
50 ml of oil
2 teaspoons of salt
1 teaspoon sweet paprika and rasa
Recipe for Lentil (for four people):
Peel the carrots and cut into squares. Peel the potatoes and cut into small pieces. Cut the sausage into slices 1 cm or if you prefer Picalo into pieces. Reserve all for later.
Put the lentils in a colander and put it under running tap water to rinse them well. Then check the lentils in a saucepan and add one liter of water, a green pepper with a long cut on the tip, a tomato cut in half and a bay leaf.
Put to heat the heavy pot over medium heat and when it is almost ready to boil over low heat and add the carrot, potato and chorizo we had booked and a half tablespoon (small) with salt.
Stir well lentils background so it does not grab and will now leave on medium heat for 45 minutes or an hour and a quarter. The cooking time will depend on the lentils and water hardness (amount of minerals) so I spent the first 45 minutes will be monitored and if the lentils are soft or need more time. If you see you're running out of water and the lentils are tender yet add a little more water and ready ;)
While lentils are going to prepare a sauce for more flavor and fat lentil broth.
The first thing is to peel the onion and chop into small pieces. Now put in a pan with oil 50 ml two sliced garlic. Leave on medium to catch some color (but not burn) and then remove the garlic from the pan (leaving all the oil). Save the garlic aside and add the chopped onion to the pan. Leave on medium that poche (put transparent). When added poached piece of bread and fire up the onion to take some color (but not burn).
When the onion is golden brown and the fire goes away the pan (if he continues to warm even fire off). Add to the pan off the heat and rasa a teaspoon of paprika, stir for 15 seconds, then add 150 ml of water. Stir well and throw everything in the glass crusher, also added garlic crushed section and we had until a uniform paste.
Add this paste to lentils and mix well. Leave the fire until lentils are tender and the broth are very thick (remember to be about 45 minutes or an hour and a quarter since we lentils medium heat).
After this time, remove the pepper, and bay time and throw tomatoes. Proof of salt if you like more tasty and if necessary add a bit more. And presto, out of the kitchen and to eat!
To eat:
I guess you may have noticed that this lentil recipe serves four and not two as is generally the standard recipes blog. The fact is that if there are two at home is a worthwhile preparing a soup to take only two courses. As you get into the kitchen better prepare four dishes, you eat two and freeze the rest for next week or next. This saves you prepare a meal and save on costs!
Do not let the water boil, it would strip the movement of lentils and not looking very well presented.
Not too good stir lentils because deboronan easily but occasionally have to give them a Meneito (mostly down) to not hit us.
The traditional recipe is usually homemade lentil lentils with chorizo, but if you add a sausage to soup and I tell you that you will be luxury, yes, adding some more calories to the recipe.
Finally comment that some people like to go through the blender peppers and tomatoes at the very end add the broth and lentils, I personally prefer the taste of pureed lentils without the latter, you as long as you like
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