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Lentil stew (lentejas)
Lentil stew (lentejas)

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Take in small food portions. Try keeping your food portions small. A lot of us usually eat too much because we simply don’t wish to cease eating. Initially, we feel truly ravenous, but by the time we finish our plate, we have taken in too much. When you consume too much food, your belly expands and starts to need more food to feel full, which in turn can push you to gain weight. The most effective approach is to reduce your portion size bit by bit so that your tummy will become used to it and finally get smaller.

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We hope you got benefit from reading it, now let’s go back to lentil stew (lentejas) recipe. You can cook lentil stew (lentejas) using 15 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to make Lentil stew (lentejas):
  1. You need 250 gr. lentils
  2. Take 1 chorizo (or a few slices if you can't get a small sausage-shaped one)
  3. Get 100 gr. serrano ham
  4. Use 1 large onion
  5. Use 1 small glass of red wine
  6. Take 2 cloves (optional)
  7. Use 1 red pepper (optional)
  8. You need Half a small glass of olive oil
  9. You need 1 bayleaf
  10. You need 2 large carrots
  11. You need 3 small potatoes
  12. Take 2 cloves garlic
  13. You need 1 pinch saffron
  14. Prepare fresh parsley
  15. Prepare salt and pepper
Steps to make Lentil stew (lentejas):
  1. Soak the lentils for half an hour. Even though small lentils in packets usually don't need soaking, Spanish women tend to soak anyway
  2. Cut the ham and chorizo into dice-shaped pieces. Peel and wash the carrots and potatoes. Slice the carrots and halve the potatoes (unless they are very small). Wash and slice a small red pepper (optional).
  3. Drain the lentils and put them in a saucepan. Add enough water to cover them and add the ham, chorizo, carrots, potatoes, bayleaf, pepper, parsley, a little salt, saffron and wine. Also add the cloves if you want the lentils to have a slightly spicey air to them. Put the pan over a low heat and cover.
  4. Slice the onion and garlic and fry, stirring all the time. After a minute or so, add the sliced red pepper. This is optional and adds a slightly sweet flavour to the lentejas. When soft, add to the other ingredients in the saucepan.
  5. Let the lentil stew simmer for at least 40 minutes. Boil off any excess liquid at the end.
  6. Vegetarian Spanish lentils: To make a vegetarian version of Spanish lentil soup, just substitute the chorizo and ham for more vegetables. We recommend adding a little celery (not the leaves), 3 artichokes (without the stalk and outer leaves and cut into halves), 100gr wild mushrooms (if you can get any, otherwise normal ones, washed and sliced), a sprig of rosemary, a piece of lemon peel and a pinch of nutmeg and a pinch of sweet paprika. Put all of these into the saucepan in step 3. You may also like to add a vegtable stock cube.

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