Lentils are a traditional dish that, in addition to having a delicious flavor and being a very healthy food, is prepared with uses. The recipe is passed down from generation to generation and can be enough to eat for several days, to the point that when lentils are scarce, you can add rice or quinoa and provide a new portion. In that case, we obtain a very complete protein by mixing legumes and cereals.
The mix of flavors when combining legumes with vegetables along with the protein from chorizo or ham is very tasty and gives a lot of energy. But there is a key element in the preparation of this dish that our grandmothers used, capable of giving this dish even more flavor.
In these days when the cold begins and spoon dishes are so appreciated, it is time to look at that old recipe to offer a special touch to the lentil dish. While it is common to use a ham bone or add paprika and pieces of chorizo to make the flavor more intense in the preparation of this dish, not everyone knows another trick to obtain that special flavor that we remember from our childhood.
It is a part of the ham that is normally thrown away at home because it is considered unusable, but it is perfect for this dish. You can also buy it at delicatessens and ham shops, although sometimes you have to ask the butcher to save them for us. We are talking about the ham rind, which can also give a crunchy texture.
On low heat
Although the ham rind can be very caloric, it can be consumed in moderation and, thus, obtain a tastier lentil dish. The ham rind adds flavor, not only to lentils, but also to other stews and stews.
To cook this ham rind you have to cut it with the help of a knife into small strips that have to be cooked over low heat in a frying pan so that all the fat that we haven’t been able to remove melts. After that, we will have some torreznos that we can add directly to our spoon plate. We can also eat them soft if they are cooked and leave the larger pieces to remove at the end of cooking.
Ham rinds They can also be found as an aperitif and even in bags as crusts or torreznos, but what interests us exclusively for the preparation of this stew is the crust as is, without the bacon part.
Lentils provide vegetable proteins and the rinds provide animal proteins. Additionally, a serving of lentils is an incredible source of fiber, which is essential for aiding digestion and preventing constipation. It also helps regulate cholesterol and blood sugar levels and increases the feeling of satiety.
On the other hand, this dish provides complex carbohydrates, which are absorbed slowly, providing constant energy throughout the day. In addition, this food contains no added sugars and practically no simple sugars either.
A plate of lentils provides about 500 kcal per serving which, taking into account the proteins, carbohydrates and some healthy fats it provides, is a relatively low amount. This turns lentils into a nutritious and satiating dish.
How to cook a good lentil dish
If we want to prepare this dish that goes so well with the autumn and winter seasons, we can prepare it in the following way. First of all, when asked if you should soak lentils, the answer is that it is not always necessary. If the lentils are of good quality and the water is soft, just rinse them under the tap. In this case, it would take an hour to cook in a normal pot or less time if we are talking about a pressure cooker.
If the water is hard, you should soak them. Many packages of lentils already come with time indications in case we have hard or soft water.
When it comes to cooking the ingredients and having our torreznos cooked over low heat, you have to add more ingredients to obtain a really tasty dish.
Peel and chop two carrots into slices, also an onion, a green pepper, a grated tomato, two cloves of garlic, a tablespoon of sweet paprika, a bay leaf, two tablespoons of olive oil, pieces of chorizo and salt, taste.
In the hot pot, sauté the garlic, green pepper, chorizo and onion over low heat until golden brown. Then we add the sliced carrots and the grated tomato. Once the sauce is prepared, you only need to add the ham rinds and cook everything together for three or four minutes so that the flavors mix.
After that, we pour the washed and drained lentils, seasoned with a bay leaf, into the pot, letting them cook. After a while we got the best grandmothers’ dish, with that point of the ham rinds that makes it unique. The cooking water will soften the crusts, leaving an exquisite texture and flavor that will transform our lentils into a dish. gourmet.
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