Lentils recipe to Castellan
This recipe for lentils to Castilian, is a great recipe to prepare in times of colder because it contains a large amount of nutrients that help the body to heat and keep warm. In addition it is a recipe that, though it may be a bit laborious, spreads a lot and is very inexpensive. A recipe for the cold off of me!
Ingredients:
Lentils: 600 grams
Pig ear: 100 grams
Chorizo: 100 grams
Garlic: 3 cloves
Onion: 1 medium
Lard: 1 teaspoon
Egg: 1 unit
Bread: 1 slice medium
Paprika 1 tsp
Salt: 1 teaspoon
Laurel: 2 leaves
Thyme: 1 sprig
Water: 2 liters
Preparation:
One hour before cooking lentils need to soak them
While the lentils are soaking, put two gallons of water in a pot and taken to the fire
In the water Boil the pig’s ear and previously sliced chorizo
When a boil, add salt and bay leaf and be skimming the broth to keep it clean
On the other hand, peel and cut the onion cubes and put in a pan with the teaspoon of lard and thyme
Add the garlic before pressing and cook for 1 minute over low heat
Remove from heat, it made the teaspoon of paprika and stir a little
When the stock already has a cooking time, add the soaked lentils and the sauce and stir everything with great care
Boil for an hour
Besides, the bread crumbles in a bowl, add a little broth and egg. Beat well and add to the pot
Carefully stir the soup with a wooden spatula and let cook for about 10 minutes
Correcting the salt and let it rest a while
The soup is served piping hot in individual bowls or plates.
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