INGREDIENTS
- Substances:
- – 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 purple 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.
- – Purple chorizo in skinny wheels 200 g.
- – Salt, black pepper and paprika to style.
- – Oregano 1 cdita.
- – White wine 1 glass.
- – Crushed tomato 2 cups.
- – Scorching meat 1 ½ L.
- – Lentils 400 g.
- – Candy potato, in 2 x 2 cm cubes, 1 small unit.
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- Sauce to serve:
- – Juice of half a lemon.
- – Finely grate lemon 1 cdita.
- – Grated garlic ½ tsp.
- – Chopped parsley 1 tbsp.
- – Contact of additional virgin olive oil.
- – Floor chili to style.
- – Verdeo, inexperienced half 2 tbsp.
In the present day we begin the week of the 5&cooking-recipesx20e3; stews that heat your soul , Juan taught us put together a scrumptious LENTIL STEW .
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Process:
1. Warmth the oil in a pot, when it’s sizzling 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 purple 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 cooked in water and seasonings, to a mild boil for quarter-hour.
7. Add broth or a part of the lentil cooking water and prepare dinner till prepared (roughly half-hour extra).
8. With quarter-hour remaining, add the candy potato cubes.
8. Alter the seasonings and serve with the sauce.
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