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In the autumn and winter of our country , family gatherings have the lentil stew as the perfect meal. Not only because it is easy, quick to make and abundant, but because, in addition, it can be prepared in several versions.
In most of its variants, the lentil stew carries, for four people , about half a kilo of meat. It can be a loin ball or a more economical like the needle. Any meat serves for stew. But, in the Santafesina tradition , we replace beef or pork with a very special “member” : black pudding. This sausage is crumbled, providing characteristic flavors and colors . With the addition of some chorizo and bacon, the dish becomes truly powerful.
We tell you everything you need to do it and how to prepare it in a few simple steps.
Wash the lentil grains and place them in a saucepan along with the sausage, black pudding and bacon. Add the bay leaf and cover with water. Leave cooking until the lentil grains are almost cooked.
Meanwhile, brown the onion and garlic in the hot oil with a pinch of salt. When you start to take yellow color, add carrots and pepper . Mix occasionally for about 10 minutes.
Add everything to the pot with lentils and meat. Let cook a few minutes so that the stew will be put together alone.
Spot the lentils into four plates, add the cut meat over and you're done!
Brewers as we are, with some meals, Santafesinos make an exception. It is best to accompany this dish with a good winter wine . Cabernet sauvignon is a recommended varietal for Santa Fe lentil stew.
Publication Date: 03/06/2020
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