15 September, 2022

LENTEJAS (LENTIL STEW)

Today's exclusive recipe comes from the guys at Las Tapas de Lola in Dublin. It's a hearty, flavourful dish that is perfect for this time of year

"This is a very comforting dish, and is more popular

in the north of Spain where the weather wouldn’t be

quite as warm. Traditionally a lunch-time dish,

it also works well as a tapas dish to share"

WHAT YOU NEED

3 tbsp extra virgin olive oil
2 cloves garlic
1 green pepper, diced
1 red pepper, diced
½ onion, diced
1 carrot, diced
250g cooking chorizo
250g morcilla, Spanish or Irish black pudding
1 bay leaf
2 tsp salt
1½ tsp sweet paprika
400g brown lentils
1½ litres water

WHAT YOU DO

Step 1. Place a large pot on a medium heat; add the oil and all the veg. Cook until soft – about 10 minutes.
Step 2. Add the whole chorizo, black pudding and bay leaf. When the chorizo starts taking colour, add the salt and paprika.
Step 3. Add the lentils and water and bring to the boil. Cook for 45 minutes on a low heat. After that time, check if the lentils are cooked, if not, allow another 20 minutes.
Step 4. To serve, cut the morcilla (black pudding) and chorizo into chunks. Serve with some crusty bread.

TIP
Add a ham bone for extra flavour during the cooking process

Photography by Harry Weir and Brian Clarke

Serves 4 | Difficulty: Easy |

Time: 1 - 1.5 hours