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Old 10th December 2009, 01:11 PM   #1
La Rubia
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Default Lentejas (Lentils)

... ... "Si las quieres las comes... y si nó, las dejas"
Es la frase que cada madre española dice siempre después de la palabra "lentejas" . Aunque mi padre me decía: "si las quieres las comes y si nó... también" . Esta es una receta sencilla de lentejas, sin tocino ni morcilla, solo con chorizo, para aportar hierro a los niños que están creciendo:

Ingredientes: (para unas 4 personas)
- Medio kg de lentejas pardinas
- Media cebolla
- Medio pimiento de freir
- 1 tomate
- 1 cucharadita de pimenton dulce
- Chorizo para cocinar dulce o picante (al gusto)
- Aceite de oliva, sal, laurel, agua

* Ponemos una olla con aceite a calentar. Echamos la cebolla, el tomate y el pimiento (yo los echo enteros para poder apartarlos con más
facilidad después)
* Echamos el chorizo cortado a trocitos y movemos hasta que el aceite se tiña de rojo.
* Unos minutos después echamos las lentejas (en crudo) y movemos.
* Ahora echamos el agua (2 partes y media por cada parte de lentejas, ej: 1 vaso de lentejas, pues 2 y medio de agua)
* Movemos y echamos la sal, el pimentón y el laurel. Cuando comience a hervir bajamos a fuego medio y dejamos que se cocine a medio tapar
durante unos 40 minutos, o hasta que se haya consumido el agua y queden las lentejas en poco caldo.


... ..."If you want them you eat them... and if not, leave them".
That is the sentence that every spanish mother always says after the word "lentils". Although mi father always said to me: "if you want them you eat them and if not... you eat them also" . This is a simple recipe of lentils, without bacon or blood sausage, only with garlic sausage, to provide iron to growing children:

Ingredients (for about 4 people)
- Half a kg of lentils pardinas
- Medium onion
- Middle pepper fry
- 1 tomato
- 1 teaspoon sweet paprika
- Garlic Sausage cooking sweet or spicy (to taste)
- Olive oil, salt, bay leaf, water

*We put a pot with oil to heat. We add the onion, tomato and pepper (I add them whole to more easily remove them later)
* We add the diced sausage and move until the oil with red dye.
* A few minutes later we take lentils (in crude ) and move.
* Now we take the water (2 parts and a half for each part of lentils, for example: 1 cup of lentils, for 2 and half water)
* We stir and cast the salt, paprika and the bay leave. When it begin to boil we low the fire over medium heat and let cook uncovered over medium about 40 minutes, or until water has been consumed and the lentils are in a little broth.

Greytop: no te puedes imaginar la cantidad de dudas que he tenido en este texto, como "morcilla", "chorizo"...







Last edited by La Rubia; 10th December 2009 at 05:39 PM.
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Old 10th December 2009, 05:44 PM   #2
richardksa
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My absolute favourite Spanish food. I could live on them.
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Old 10th December 2009, 06:01 PM   #3
Legazpi
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I love lentils too. Instead of frying the chorizo to begin with, I normally boil it separately for 20 mins to get the fat out of it. Then I throw it in with the lentils towards the end. It's probably not very authentic, but some chorizos have too much fat for my liking.

Also, lentils should come with a warning: "do not eat if you plan to do anything during the following 2 hours" (apart from having a siesta that is).
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Old 10th December 2009, 08:58 PM   #4
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Quote:
Originally Posted by richardksa View Post
My absolute favourite Spanish food. I could live on them.



Quote:
Originally Posted by Legazpi View Post
I love lentils too. Instead of frying the chorizo to begin with, I normally boil it separately for 20 mins to get the fat out of it. Then I throw it in with the lentils towards the end. It's probably not very authentic, but some chorizos have too much fat for my liking.

Also, lentils should come with a warning: "do not eat if you plan to do anything during the following 2 hours" (apart from having a siesta that is).
Legazpi: I make them with the chorizo that you can buy on Mercadona or Día, it´s a chorizo not as greasy as the one of traditional villages. But it´s a good idea also!
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Old 10th December 2009, 10:37 PM   #5
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Legazpi: I make them with the chorizo that you can buy on Mercadona or Día, it´s a chorizo not as greasy as the one of traditional villages. But it´s a good idea also!
Good pictures, just a detail, another ingredient." Potato"
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Old 10th December 2009, 10:45 PM   #6
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Originally Posted by jazz1957 View Post
Good pictures, just a detail, another ingredient." Potato"
I sometimes throw in some ground cumin at the beginning, and some chopped spinach towards the end. The possibilities are endless with this dish.
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Old 10th December 2009, 11:33 PM   #7
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Quote:
Originally Posted by Legazpi View Post
I sometimes throw in some ground cumin at the beginning, and some chopped spinach towards the end. The possibilities are endless with this dish.
That has made me wonder what they would be like with a curry sauce. Very much like Dahl I suppose, but then I like that too.
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Old 11th December 2009, 08:30 PM   #8
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Hola La Rubia
Tengo una preguntita. ¿Hay que remojar las lentejas antes de cocinar? Porque las lentejas son tan duras como guisantes, me temo si ¿40 minutos de cocinar basta para ablandarlas?
Tengo que decirte que pienso que tus recetas son buenísimas y preparadas profesionalmente.
La descripción con las fotos ayudará preparar estos platos aun al lego tan flojo en cocinar como yo .
Y ¿qué piensas de usar a la olla a presión para cocinar las lentejas, los guisantes y los frijoles?
Perdone por mis errores en escrito.
Saludo
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Old 12th December 2009, 12:02 AM   #9
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Quote:
Originally Posted by richardksa View Post
That has made me wonder what they would be like with a curry sauce. Very much like Dahl I suppose, but then I like that too.
I got the cumin/spinach idea from a recipe for a Moorish lentil soup that I found in this cook book: http://www.amazon.co.uk/Moro-East-Sa...d_bxgy_b_img_c

I made dahl (using orange lentils) a while back and, from what I can remember, throwing in loads of freshly grated ginger gave it a good kick. Though I'm not sure how well that would work with the darker/heavier lentils that people usually eat in Spain.
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Old 12th December 2009, 09:28 AM   #10
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Quote:
Originally Posted by WesleyHH View Post
Hola La Rubia
Tengo una preguntita. ¿Hay que remojar las lentejas antes de cocinar? Porque las lentejas son tan duras como guisantes, me temo si ¿40 minutos de cocinar basta para ablandarlas?
Tengo que decirte que pienso que tus recetas son buenísimas y preparadas profesionalmente.
La descripción con las fotos ayudará preparar estos platos aun al lego tan flojo en cocinar como yo .
Y ¿qué piensas de usar a la olla a presión para cocinar las lentejas, los guisantes y los frijoles?
Perdone por mis errores en escrito.
Saludo
Hola Wesley: pues yo las lentejas no las pongo a remojar, las echo tal cual. En cambio los garbanzos y judías blancas sí las pongo a remojar la noche anterior a cocinarlas.
Me alegro mucho de que te gusten mis recetas. (Te adelanto que las próximas serán "Garbanzos con chorizo" y "Paté de cabracho" que lo haré para la cena de navidad)
La olla a presión la uso mucho, pero he explicado la receta en olla normal para los que no tengan la olla a presión.
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Old 12th December 2009, 04:37 PM   #11
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He preguntado por la olla de preción porque, por ejemplo, los guisantes o las judías preparados en ella son tan suaves que casi los mismos se disuelven en la boca. Y, sobre todo, la olla de este típo reduce el tiempo de cocción hasta en un 2/3.
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