This is a dish that is perfect for pressure cookers, although make sure you add plenty of liquid, as the lentils soak up a surprising amount. Ideally, they should be almost soupy at the end.
2 medium sized onions, peeled and chopped
4 cloves of garlic, peeled and chopped
500g brown lentils
2 litres of stock
5 fresh chorizos
50 g dried wild mushrooms, soaked in a little hot water
500 g carrots, peeled and roughly sliced
4 bay leaves
1/2 teaspoon of salt
2 teaspoons of smoked paprika
1 teaspoon of cumin powder
- In a pressure cooker, gently fry the onion, adding the garlic just before the onion is done.
- Add all the other ingredients, including the soaking water from the mushrooms, stir will, cover and close the pressure cooker and bring to a boil.
- When the pressure has reached the correct level, turn the heat to minimum and cook for 20 minutes.
- Turn off heat, allow to cool for a little and serve. If you like, you can season with a little vinegar at this point. (Spaniards usually add this individually at the table.)