Stewed lentils, the recipe by Ada Parellada

The cook Ada Parellada prepares a dish of the healthiest protein that can be found, legumes. In this case, stewed lentils.

Ingredients

• 300 g of brown lentils
• 1 spicy chorizo
• 1 onion
• 1 carrot
• 1 celery stalk
• 4 garlic cloves
• 200 g of crushed natural tomato
• 2 bay leaves
• A nyora pepper or a teaspoon of nyora pepper flesh
• 2 potatoes
• Olive oil
• Salt
• 1 litre of water

The step-by-step recipe

• We chop the vegetables however we like: the onion, the carrot, the celery, and the garlic. We sauté everything slowly in a large pot with a good drizzle of oil and salt for about 15 minutes. We add the tomato and the bay leaf. We continue sautéing for another 10 minutes until everything is well caramelized. We blend it with the scraped flesh of the nyora pepper.
• We peel and break the potatoes. That is to say, we make an incision with the knife and pull off half of the potato, so that a porous and irregularly broken piece remains.
• In the same pot, brown the chorizo over medium-high heat. Add the lentils, the pureed sofrito, the potatoes, the water, and salt. Once it comes to a boil over high heat, lower the heat and let it cook for one hour. Taste for salt and it will be ready.