Spanish Lentils
Spanish Lentils might be just the main course you are searching for. One serving contains 701 calories, 31g of protein, and 39g of fat. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe serves 6. It is a good option if you're following a dairy free diet. A mixture of olive oil, bay leaves, garlic, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes around 1 hour. SunRice Rice & Lentils) + A Giveaway, and Lentils and Ham.
Instructions
Combine the lentils, chorizo, and bay leaves in a large saucepan with 1 quart (1 liter) water. Bring to a boil, then simmer for 35-40 minutes, or until the lentils are tender.
Meanwhile, heat 1 tbsp of the oil in a frying pan over medium-low heat.
Add the garlic and cook for 23 minutes, stirring frequently, or until softened but not browned.
Remove from the pan and reserve.
Add the bread to the pan and fry over medium heat until lightly browned on both sides.
Combine the bread and garlic in a food processor and process to produce coarse crumbs. Season with salt. Set the crumbs aside.
Add the remaining oil to the frying pan.
Add the bacon and cook, stirring occasionally, about 5 minutes, until browned.
Add the onion and cook for 3 minutes more, until the onion is tender.
Sprinkle with the flour and paprika and stir well. Stir in the stock and bring to a boil. Reduce the heat to low and simmer for 2 minutes. Keep warm.
Drain the lentils and return to the saucepan. Stir in the garlic crumbs and the bacon mixture. Reheat, adding water if needed to moisten the lentils.
Transfer to a serving dish and serve hot.
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