Spain

Lentejas estofadas

Name: Lentejas estofadas
Total time: 1 h
Yield: 6 servings
Cuisine: Spanish
Ingredients: 2 cups brown lentils (pardina) whole masoor (brown lentils); 1 link sliced chorizo; 2 in chunks potato; 2 in rounds carrot; 1 chopped onion; 1 green pepper chopped capsicum (green capsicum, green bell pepper); 3 cloves garlic; 2 grated tomato; 1 1/2 tsp for pimentón kashmiri chilli powder; 1 bay leaf (indian bay leaf); 2 tbsp olive oil; 1.6 litres water; Salt, to taste

Spanish lentil stew with chorizo, potato and paprika. The weeknight dish Spanish mums swear by.

60 minTime

23 gProtein each

mildSpice

Monday lentils1 chapter · 1 min read

Make it your way

Grandma's wayBrown lentils with chorizo, potato, carrot and pimentón.

The original

441kcalsame

23 gproteinsame

10 gfibresame

60minutessame

Lentejas estofadas.

Per serving, worked out from the ingredient table.

Ingredients

Whole masoor (brown lentils)2 cups brown lentils (pardina)

Chorizo1 link, sliced

Potato2, in chunks

Carrot2, in rounds

Onion1, chopped

Capsicum (green capsicum, green bell pepper)1 green pepper, chopped

Garlic3 cloves

Tomato2, grated

Kashmiri chilli powder1½ tsp, for pimentón

Bay leaf (indian bay leaf)1

Olive oil2 tbsp

Water1.6 litres

Saltto taste

Method

4 steps

1Soften the onion, pepper and garlic in olive oil. Add the chorizo and cook until it releases its red oil.
2Add tomato and paprika and cook a minute.
3Add lentils, carrot, potato, bay and water. Simmer until the lentils are soft.
4Season and rest 10 minutes before serving.

Serve it like this

Ladle into deep bowls with a drizzle of olive oil and serve with crusty bread. A little vinegar at the table is classic.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Spain

Lentejas estofadas

Spanish lentil stew with chorizo, potato and paprika. The weeknight dish Spanish mums swear by.

60 minTime

23 gProtein each

mildSpice

Monday lentils1 chapter · 1 min read

Make it your way

Grandma's wayBrown lentils with chorizo, potato, carrot and pimentón.

The original

441kcalsame

23 gproteinsame

10 gfibresame

60minutessame

Lentejas estofadas.

Per serving, worked out from the ingredient table.

Ingredients

Whole masoor (brown lentils)2 cups brown lentils (pardina)

Chorizo1 link, sliced

Potato2, in chunks

Carrot2, in rounds

Onion1, chopped

Capsicum (green capsicum, green bell pepper)1 green pepper, chopped

Garlic3 cloves

Tomato2, grated

Kashmiri chilli powder1½ tsp, for pimentón

Bay leaf (indian bay leaf)1

Olive oil2 tbsp

Water1.6 litres

Saltto taste

Method

4 steps

1Soften the onion, pepper and garlic in olive oil. Add the chorizo and cook until it releases its red oil.
2Add tomato and paprika and cook a minute.
3Add lentils, carrot, potato, bay and water. Simmer until the lentils are soft.
4Season and rest 10 minutes before serving.

Serve it like this

Ladle into deep bowls with a drizzle of olive oil and serve with crusty bread. A little vinegar at the table is classic.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Lentejas estofadas

Make it your way

Ingredients

Method

Lentejas estofadas

Make it your way

Ingredients

Method

Make it a meal