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    Home » Thermomix

    Thermomix Lentejas, Spanish Lentil Stew

    3 · Oct 28, 2014 · 1 Comment

    Thermomix Lentejas, Spanish Lentil Stew

    There are dishes that just take you back to your childhood, this is one of them, probably for any Spaniard. Lentejas are a classic of any Spanish household, it's a Spanish Lentil Stew with, of course, chorizo (you wouldn't expect any less from this blog, would you?).

    Pronounced LEHN-TEH-HASS, you can totally make it vegetarian/vegan, just leave out the chorizo and you're done. Do add the paprika though as it will add to the flavour.

    This is a humble dish, "un plato de cuchara" (a dish to be eaten with a spoon). Now that the Autumn has hit the UK this is perfect fare and, as you can see, it's not all that unhealthy!

    Pardina lentils can be found in the UK, I noticed them in the Spanish shop La Plaza (Notting Hill) and if you do a quick search online you will find them too. But you can substitute with green lentils.

    Find this recipe on The Thermomix Recipe Vault too, a fantastic collection of Thermomix recipes by bloggers from all over the world.

    Make it vegetarian / vegan by leaving the chorizo out.

    Lentejas / Spanish lentil stew with chorizo
    Serves 4 (can be made bigger)


    Ingredients

    - 275 g pardina lentils or green lentils (you could increase the amount of lentils, just make sure you increase the amount of water too in that case)

    - 200 g potatoes, peeled and cut in big chunks, I used King Edward
    - 100 g carrot, peeled and cut in big chunks (1 medium carrot)

    - 125 g onion, peeled and cut in big chunks
    - 100 g red pepper, cut in chunks (you could also use green pepper, I just don't like it as much a red)
    - 3 garlic cloves, peeled

    - 20 g extra virgin olive oil
    - 75 g chopped tomatoes-
    - 1 tablespoon sweet Spanish paprika (Pimentón de la Vera)

    - 80 g cooking chorizo, diced (you could add more if you want)
    - 1 bay leaf
    - 700 g hot water
    - 1 teaspoon vegetable stock powder
    - A good handful of parsley, chopped
    - 1 teaspoon sea salt (I use Maldon)
    - Black pepper

    Thermomix Lentejas, Spanish Lentil Stew

    Method

    1. Soak the lentils for a few hours or overnight.

    2. Chop the carrot and potatoes: 4 seconds, speed 5. Reserve in a bowl.

    3. Add the onion, red pepper and garlic to the bowl: 4 seconds, speed 5. Lower down anything that has climbed up the walls.

    4. Add 20 extra virgin olive oil, 75 g chopped tomatoes and tablespoon of paprika: Varoma, 10 minutes, speed 1.

    5. Rinse the lentils and add to the bowl along with the the reserved potatoes and carrots, diced chorizo, the bay leave, the 700 g hot water, 1 teaspoon vegetable stock powder, the parsley, 1 teaspoon salt and a good amount of freshly ground black pepper: 30 min, 100ºC, REVERSE, soft speed.

    6. Have a taste, add more salt and black pepper if necessary, give it a stir. Serve.

    3

    More Thermomix Recipes

    • Thermomix Paprika Chard and Potatoes
    • Julie’s Thermomix Mexican Bean Soup
    • Thermomix Bica (traditional cake from Galicia, Spain)
    • Thermomix Chocolate Banana Ice Cream

    Reader Interactions

    Comments

    1. Lucy Mars says

      January 20, 2020 at 7:00 pm

      This is such a great recipe. So tasty and really inexpensive. I love that it can be made vegan & that it is so nutritious as well as delicious and filling.
      I made a huge batch for the local soup kitchen recently, and served the chorizo on the side. It went down very well 😋

      Reply

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    Hi, I'm Maria! A food blogger passionate about kitchen gadgets and their power to make life easier and tastier.

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