When my niece was here spending a year studying, quite often she missed her dad's lentils the most. So in an attempt to bring her dad's cooking here, and use a lot of veggie's as leftovers, I tried lentils for the first time, and soon after I had the seal of approval. When she went back home one of her favorite memories was Nuria's lentils. Over Christmas I made some for my mom and she was happy and impressed. Mom's love? that was good enough for me. In any case, we would like to share this vegetarian recipe with you.
The lentil belongs to the family of legumes, like beans and garbanzo beans which are rich in fiber, protein and iron.
1/2 Onion finely chopped
1 Leek finely chopped
1 Green Bell Pepper finely chopped
1 Red Pepper finely chopped
1 Tomato finely chopped
1 Carrot finely chopped
1 Potato finely chopped
1 Container Mushrooms finely chopped
3 Tablespoon Garlic
3 Cups Chicken Bouillon
1 Tablespoon Smoke Spanish Paprika
1 Pound of Lentils (previously soaked in water)
1 Cipollini Onion Whole, per person
Water
Salt and pepper to taste
I start with the "sofrito" a vegetable base of onions, garlic, leeks, green pepper, and tomatoes. Then you add the rest of the veggies, there is no reason not to add others. When the vegetables are soft, add the paprika and cook for a couple of minutes, then add the lentils, the chicken bouillon and simmer for 2-21/2 hours. Again, the timing varies from stove to stove and the type of lentils.
Always taste your food and correct as necessary.
*** If you need to add liquid, make sure it is warm to hot water or chicken bouillon, otherwise you will cut the cooking process with the cold water. When making "fabada" in Asturias they use this process of stopping the cooking process with cold water they call this "asustar a las favas" or to scare the beans.
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| Lentils with cipollini onion |
The lentil belongs to the family of legumes, like beans and garbanzo beans which are rich in fiber, protein and iron.
1/2 Onion finely chopped
1 Leek finely chopped
1 Green Bell Pepper finely chopped
1 Red Pepper finely chopped
1 Tomato finely chopped
1 Carrot finely chopped
1 Potato finely chopped
1 Container Mushrooms finely chopped
3 Tablespoon Garlic
3 Cups Chicken Bouillon
1 Tablespoon Smoke Spanish Paprika
1 Pound of Lentils (previously soaked in water)
1 Cipollini Onion Whole, per person
Water
Salt and pepper to taste
I start with the "sofrito" a vegetable base of onions, garlic, leeks, green pepper, and tomatoes. Then you add the rest of the veggies, there is no reason not to add others. When the vegetables are soft, add the paprika and cook for a couple of minutes, then add the lentils, the chicken bouillon and simmer for 2-21/2 hours. Again, the timing varies from stove to stove and the type of lentils.
Always taste your food and correct as necessary.
*** If you need to add liquid, make sure it is warm to hot water or chicken bouillon, otherwise you will cut the cooking process with the cold water. When making "fabada" in Asturias they use this process of stopping the cooking process with cold water they call this "asustar a las favas" or to scare the beans.
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