This classic Spanish dish of brown lentils relies on salty bacon, spicy chorizo, and paprika for its flavor. The lentils benefit from slow cooking as they become soft, tender, and don’t need soaking.Ingredients:
2 1/2 cups brown lentils, rinsed and picked over for any stones
2 bay leaves
3 oz. (85 g) dried chorizo, sliced
2 tbsp olive oil
2 garlic cloves, sliced
1 small slice of bread
Salt
1 onion, finely chopped
2 1/2 oz. (75 g) thickly sliced bacon, cut into strips
1 tbsp flour
1 tsp sweet paprika
1/3 cup hot vegetable stock, for both methods
Preparation:
In the slow cooker:
- Preheat the slow cooker, if required. Put the lentils in the slow cooker with just enough water to cover, plus an extra 1/2 cup. Stir in the bay leaves and chorizo, cover with the lid, and cook on auto/low for 5-6 hours or on high for 3-4 hours.
- Meanwhile, heat 1 tablespoon of the oil in a heavy-based skillet over medium heat and cook the garlic, stirring, for about 30 seconds until softened but not browned. Remove and set aside. Add the bread to the pan and cook over medium heat until lightly browned on both sides. Transfer to a food processor with the garlic and season with salt. Process into coarse crumbs, then set aside.
- Add the remaining oil to the pan together with the onion and bacon. Cook for 3 – 4 minutes until the onion is soft and the bacon is cooked. Stir in the flour and paprika and cook for 1 minute before adding the stock. Bring to a boil and simmer for 2 minutes, then stir into the lentils for the last 30 minutes of cooking. Stir in the crumb mixture for the last 15 minutes of cooking. Transfer to a warmed serving dish and serve with crusty bread.
Traditional Method:
- Put the lentils into a large saucepan with 3 1/2 cups water, the bay leaves, and chorizo. Bring to a boil, then simmer for 35 – 40 minutes or until the lentils are tender.
- Meanwhile, heat 1 tablespoon of the oil in a heavy-based skillet over medium heat and cook the garlic, stirring, for about 30 seconds until softened but not browned. Remove and set aside. Add the bread to the pan and cook over medium heat until lightly browned on both sides. Transfer to a food processor with the garlic and season with salt. Process into coarse crumbs, then set aside. When the lentils are cooked, drain, then return to the saucepan. Stir in the crumb mixture until combined.
- Add the remaining oil to the heavy-based skillet together with the onion and bacon. Cook for 3 – 4 minutes until the onion is soft and the bacon is cooked. Stir in the flour and paprika and cook for 1 minute before adding the stock. Bring to a boil and simmer for 2 minutes, then stir into the lentils. If necessary, add a little more hot water to moisten the lentils. Transfer to a warmed serving dish and serve with crusty bread.
Recipe courtesy of The Slow Cook Book by Heather Whinney
Spain [ print this recipe for Spanish Lentils ]
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