INGREDIENTS
- – Sunflower oil c/n.
- – Pallet or roast-beef in cubes of 1 1⁄2 x 1 1⁄2 cm 700 g.
- – Smoked bacon in strips (lardons) 200 g.
- – Chopped onions 3 medium items.
- – Very chopped crimson bell pepper 1 medium unit.
- – Chopped carrot 1 small unit.
- – Chopped celery ½ stem.
- – Inexperienced onion, chopped 1 unit.
- – Chopped garlic 2 cloves.
- – Laurel 1 leaf.
- – Pink chorizo in skinny wheels 200 g.
- – Salt, black pepper and paprika to style.
- – Oregano 1 cdita.
- – White wine 1 glass.
- – Crushed tomato 2 cups.
- – Sizzling meat 1 ½ L.
- – Lentils 400 g.
- – Candy potato, in 2 x 2 cm cubes, 1 small unit.
- Sauce to serve:
- – Juice of half a lemon.
- – Finely grate lemon 1 cdita.
- – Grated garlic ½ tsp.
- – Chopped parsley 1 tbsp.
- – Further virgin olive oil.
- – Floor chili to style.
- – Verdeo, inexperienced half 2 tbsp.
For this winter, the traditional, scrumptious and beloved LENTIL STEW comes out with all of the components to organize it very filling.
PROCEDURE:
1. Warmth the oil in a pot, when it’s scorching add the meat and smoked bacon. Brown.
2. Add the onion, bell pepper, carrot, celery and bay leaf. Sauté till it has a pleasant golden shade.
3. Add the garlic and crimson chorizo.
4. Season with salt, pepper and the remainder of the seasonings.
5. Add the wine and let the alcohol evaporate. Add the cans of tomatoes to the stew, cowl and prepare dinner for half-hour over low warmth (or till the meat is tender).
6. Add the lentils, beforehand hydrated.
7. Add broth or a part of the lentil cooking water and prepare dinner till prepared (kind of half-hour extra).
8. With quarter-hour remaining, add the candy potato cubes.
9. Modify the seasonings and serve with the sauce.
