Receta Lentejas (Spanish Lentils)
A dinner party at Carol Stymans' home - that's were I first had lentils (Spanish or otherwise). Carol introduced us to many things Spanish, including El Corte Ingles. :)
This makes a thick, stew-like soup. I love using lentils because they cook so quickly.
Ingredients
- 1 lb. lentils, sorted & rinsed
- 2 small ham hocks
- 6 oz. Spanish chorizo, sliced
- 1 small onion
- 3 cloves garlic, peeled & crushed
- 1 c. sliced carrots
- 1 large potato, peeled & diced
- 1/2 T. dried parsley
- 8 c. water
- 4 beef bouillon cubes
- 1/4 t. ground black pepper
dash cayenne
2 bay leaves
Directions
Combine all ingredients in a dutch oven. Bring to a boil, reduce heat and simmer, uncovered, appox. 2 hours. Add additional water if the mixture become TOO thick. Remove bay leaves and hocks. (My ham hocks didn't have any meat worth picking off; if yours do, remove it from the hock and return the meat to the soup.) I was intentional about not adding salt here; between the smoked ham hocks, and bouillon, it didn't seem to need more. Season to your own taste.
Serves 6 - 8
It's a pity that so many of my favorite dishes are basically brown and not at all photogenic.