Andalusian lentil stew recipe
Whenever I can I escape for a few days to the south of Spain, to beautiful Andalusia. I love its warmth and its beaches, but above all I love tasting the exquisite Andalusian cuisine after a summer day.
One year I went to Córdoba in winter. I had never been there for those dates. I remember that that year it was quite cold. One of the days we spent in Córdoba we went to eat at quite an authentic restaurant of the area.
To warm up I decided to ask for a good warm lentil stew in the Andalusian style . I had tried other types of stews such as Canarian-style lentil stew or lentil stew with vegetables and chorizo. However, that Cordovan lentil stew had a special taste. I loved it, it was delicious!
When we finished eating I asked the chef if he could write me the recipe. And this is the dish that I bring you today. An exquisite stew made from vegetables and lentils in the most authentic Andalusian style, more specifically in the Cordoba style.
There are people who, instead of cutting the tomatoes, onions, garlic and peppers, cook everything whole and in the final part of the procedure they separate these vegetables and grind them with a blender. By the way, if you like these recipes you can't miss Grandma's Canarian lentil stew either Grandma's traditional Madrid stew .
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Ingredients of Andalusian lentils
Andalusian style lentil stew step by step
- If you have chosen another type of lentils other than pardinas, remember to soak them the night before cooking the stew.
- We wash the lentils and drain them
- Cut the onions and garlic into small pieces. We remove the seeds from the inside of the peppers, wash and cut into pieces.
- We wash and peel the tomato. We will add it directly to the stew without cutting.
- In a saucepan we put the lentils and cover them with water.
- We add the blood sausage and chorizo to the pot. It is advisable to puncture them before putting them in so that the steam can escape.
- We add all the vegetables that we have prepared: onions, garlic, peppers and tomatoes.
- Add the bacon and bay leaf to the mixture and cook over medium-high heat for about 30 minutes.
- When this time has passed, peel and cut the carrots and potatoes into medium portions. We add them to the stew.
- When the vegetables are tender and the lentils are cooked, remove the blood sausage and chorizo from the mixture and cut them into pieces. Next we add them to the Andalusian stew again.
- We splash to taste. I like to add salt, paprika and sometimes I add a pinch of curry since I love to give an oriental touch to my recipes.
- We let it cook for 5-10 more minutes.
- Once this time has passed, we check that everything is well cooked and we taste a little to make sure it is well seasoned.
- We now have our Andalusian-style lentil stew ready! All that remains is to serve it and enjoy a good meal.
There are people who, instead of cutting the tomatoes, onions, garlic and peppers, cook everything whole and in the final part of the procedure they separate these vegetables and grind them with a blender.