» SPANISH LENTILS «

(13 May 2010) - This is a dish that we eat in my house when I was growing up. This is very similar to what my mother used to make. So when the weather gets cold, I feel like making lentils ‘Spanish style’. My children don’t like all the Spanish food that I make, but they love “lentejas”, especially Sara, Paul and Maria. For Ruben they are just o. k. My grandkids used to eat them, now I don’t know.

Ingredients:

• 1 Cup of French lentils
• 1 Quart of water
• ¼ Of a green pepper
• 1 Small tomato (chopped)
• ½ Cup of onion (chopped)
• 3 Garlic cloves (peeled and chopped)
• 3 Tbs of olive oil
• 3 Bay leaves
• 1 Red potato (peeled and cubed)
• Chorizo Cantimpalos (about 6 oz or 200 gr. - I get it locally. It can be ordered at “La Tienda”. The GOYA brand has one that is not Spanish, but it’s pretty good).
• Salt and pepper to taste

Soak the lentils over night or at lest 6 hours (this will help to cook faster and make them easier to digest).
Drain the soaking liquid and put the lentils to cook in the water with the bay leafs, the chorizo and the green pepper.
Meanwhile sauté the tomato, onion and garlic, letting it cook slowly for 10 minutes, and then mix it with one cup of water in a blender. Add to the lentils. Let it simmer cover for a total of two hours. Include the potatoes in the last 30 minutes of cooking. Season to taste.

I like to serve it with rice and a salad. *Serves 4 people* - Very nutritious!