Lentil stew.

Lentil stew.

Ingredients:
  • 4 tablespoons of Extra Virgin Olive (Flavored with Basil)
  • 1/2 kilo of roast beef
  • 150 grs. of bacon
  • 2 units of red chorizo (peeled and sliced)
  • 1 tablespoon of sweet paprika
  • 1 teaspoon of ground chili
  • 2 units of onion (chopped)
  • 2 units of green onion (sliced)
  • 2 cloves of garlic (minced)
  • 2 units of carrots
  • 3 units of small potatoes
  • 1 unit of red pepper
  • 1 unit of green pepper
  • 400 grs. of lentils (soaked overnight)
  • 250 cc. of tomato puree
  • 500 cc. of vegetable broth
  • 2 units of bay leaves
  • 1 teaspoon of fine salt
  • 1 teaspoon of pepper
Preparation :
We cut the meat and bacon into cubes. We heat the pot covered for 3 minutes on high heat. We add the oil and then the meat, bacon, and chorizo; we cook on medium heat until they are browned and release their fat. We add the paprika, ground chili, onions, garlic, and the rest of the chopped vegetables; we mix and sauté for a few minutes. We add the lentils (without the soaking water), tomatoes, broth, bay leaves, and seasonings. We cover and continue on low heat until the lentils are cooked. We serve with chopped parsley. Suitable for celiacs

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