Lentejas estofadas
65 min457 kcal each
The Spanish lentil stew of every home kitchen: lentils simmered with chorizo, potato, carrot and pepper in a paprika sofrito.
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Plan this recipeIngredients
for 6 servings- Brown or green lentils, dry400 g
- Chorizo for cooking150 g
- Potatoes400 g
- Carrots2 piece
- Onion1 piece
- Green or red bell pepper1 piece
- Tomato1 piece
- Garlic3 clove
- Olive oil3 tbsp
- Paprika2 tsp
- Bay leaf1 piece
- Water2 l
- Salt1½ tsp
Method
Prep 15 min · cook 50 min- Rinse the lentils. Chop the onion, pepper and garlic, grate the tomato and slice the carrots and chorizo.
- Soften the onion, pepper and garlic in the olive oil for 8 minutes, add the tomato and cook 5 minutes more.
- Stir in the paprika off the heat, then add the lentils, carrots, chorizo, bay leaf and water.
- Bring to the boil and simmer for 20 minutes.
- Add the potatoes in chunks, "cracked" rather than cut cleanly so they thicken the broth, and simmer 20 minutes more, until tender. Season.
- Rest for 10 minutes before serving. It keeps for 4 days.
Nutrition
per servingCal
457
Protein
22g
Carbs
63g
Fat
14g
Of 14g of fat per serving, 3.3g is saturated.
