Picture
Substances
(For 4 folks)
Dried lentils, 500 g
Medium onion, 1
Smoked bacon, 150 g
Dry purple chorizo, 1
Broth, quantity wanted
Olive oil, 3 tablespoons
Lemon, 1
Parsley, 50 g
Salt and floor chili, to style
Preparation
– Boil the lentils in loads of salted water till they’re half cooked (about 20 minutes).
– Lower the bacon into sticks and brown in a saucepan with a splash of olive oil.
– Add the chopped onion, cook dinner till clear.
– Add the purple chorizo lower into skinny slices.
– Add the beforehand strained lentils and rapidly add broth till coated.
– Season with salt (if vital) and floor chili.
– Prepare dinner, stirring often with a picket spoon, till the lentils are tender and the stew is considerably thick.
– Be certain that the lentil stew doesn’t dry out throughout cooking, including broth if vital.
– Serve the lentil stew accompanied by lemon wedges and sprinkled with chopped parsley.
