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- Lentils soup | ||||
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Ingredients: | ||||
Lentils- 1 can per 2 people or about half a cup dried per person, ham bone for stew, 1 sliced chorizo, 2 peeled and diced potatoes, 2 peeled and sliced carrots, 4-5 black peppercorns, pinch saffron, 3-5 garlic cloves, minced, 1 bay leaf and eggs (two). For stronger flavor, you can use chicken or beef broth instead of some of the water, or add bullion cubes. | ||||
Preparation: | ||||
You can buy the lentils dry or canned; if you buy them dry, leave them to soak in a pot full of water the night before you are going to cook.
Drain the liquid and use fresh water to make the stew. You should
fill the pot at least half full with water. Put the meat, the potatoes, the carrots, and the bay leaf with the lentils in a pot, and leave it in the stove a medium heat for about 30 minutes.
Be sure to continually check that there is enough water in the pot, since
the water will cook off. The meat is to add flavor, so do not put too much. Then, take the saffron, garlic, black pepper and crush it all together
with a mortar and pestle. You can add a dash of wine to the mixture,
and add it to the pot. Add the eggs and leave it for another half hour.
The egg should be completely cooked by the end. Lentils in Spain are
served with a bit of the egg on each plate, then each person adds oil and
vinegar to taste. | ||||
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