Stewed lentils

Ingredients

• 1 pork ‘botifarra’ sausage

• 1 tablespoon of olive oil

• Half a spicy chorizo or sobrasada sausage

• 1 large jar of cooked lentils

• 2 bay leaves

•  2 generous pinches of salt

• Half a glass of chicken stockHalf a teaspoon of smoked paprika

Preparation instructions

Pulses have been part of the diet since the existence of the most ancient and remote civilisations. Lentils were particularly revered in ancient Egyptian times. When pulses arrived in Europe after the discovery of America, they became the lifeblood of a society affected by wars and epidemics.

Not only are they rich in protein and carbohydrates, they are also very affordable, making them one of the most indispensable basic ingredients in any home pantry or professional kitchen. Whether dried, cooked or even prepared, pulses are the perfect solution to any meal, such as a chickpea salad with tomato and onion, or sautéed beans as an accompaniment a meat dish.

Stew season

With the arrival of the fine weather, it is time to use them in stews. From the classic chorizo stews, to vegetarian versions or, more exotic ones with a coconut and curry sauce, they are an ideal dish for warming up and enjoying stew season. Hence, Puré de Palabras presents its most classic version made with bay leaves, chicken stock and a little chorizo.

1First, sauté, in a spoonful of olive oil, a pork sausage and half a spicy chorizo sausage cut into portions about the thickness of a finger. Season with salt and pepper and cook over a medium heat for two minutes.

2Once the meat is sautéed, add a large pot of cooked lentils, half a glass of concentrated chicken stock, two dry bay leaves and two pinches of salt.

3 Leave to simmer for 25 minutes.
If you do not like soupy vegetables at home we recommend raising the heat to reduce the broth five minutes before serving.

4To accompany vegetable stews such as these classic lentils, there is nothing better than a couple of finely chopped pickled peppers.

For the farsighted

Pulses have a very good reputation in terms of nutritional value, as they provide a lot of iron, minerals, vitamins and are a source of carbohydrates for our bodies. However, pulses do have one drawback that is easily solved: gas. Just add spices or aromatic herbs such as cumin, fennel, rosemary or thyme to ease digestion.

Chef’s notes

LENTILS are legumes with an excellent nutritional profile.
100g of lentils is the same as 23g of iron.
Legumes are one of the most nutritious food groups.