Ingredients
olive 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)
salt
250g of morcilla
Method
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)
salt
250g of morcilla
Method
- 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, lentils, the quartered potatoes and the carrots. Add the stock, and season with salt.
- 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.