Sunday, January 13, 2008

Lentil stew with black pudding (lentejas con morcilla)

This is a great winter stew, and really easy to make. You can replace the morcilla with British black pudding in a link, or with good quality sausages. Don’t use orange lentils for it, though, as they will just turn into soup. In Spain, lentils are served in a shallow bowl, with a little bit of vinegar.

Ingredientsolive oil
1 medium-sized onion
4 whole garlic cloves
2 teaspoons of sweet paprika
350g brown lentils
2 medium-sized potatoes, peeled and cut into quarters
2 large carrots, peeled
1 litre of stock (or water)
250g of morcilla

  1. Chop the onion roughly, heat in a large saucepan until nearly done, then add the whole unpeeled garlic cloves. Once the onion is translucent, add the paprika, stir and cook for another 30 seconds or so, then add the lentils, the quartered potatoes and the carrots. Add the stock, and season with salt.
  2. Bring to the boil, reduce heat to minimum and simmer for 15 minutes. Add the morcilla and cook for another 45 minutes, until the lentils are tender.

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