Benefit Of Dried Mango

lentils with ham and chorizo \u200b\u200bthreads Espuña

Well, here again to get cold.

few weeks ago we had a heat, out of time, quite overwhelming, resulting enclosure movement: out winter clothes, washed and stored. Take summer clothes (not going to be testing not washed and placed close !!!!!!!) ..... Well, now we have to get some good jackets and raincoats because not only raining, too cold ..... Therefore, jackets and raincoats are items that are kept in my closet all year, and when I say everything is everything, including July and August!. It is what it is to live in Galicia ...

So I returned to my soups and stews that I like.

Ingredients:

• 1 / 2 kilo of lentils
2 onions 2 cloves garlic
• paprika 1 teaspoon olive oil
• Salt Ham Threads
serrano sausage
• Espuña
• laurel

Preparation:

We

lentils to soak the day before (if you do them in a pressure cooker does not get soaked).

In a pot with salt water and put them to cook together with onions, garlic and bay leaf. When can we start to boil removing the foam with a slotted spoon, and leave about 40 minutes, over medium heat. Once cooked, we remove the onion and garlic and we went through the blender with a few tablespoons of lentils and cooking water, and return all to saucepan. To facilitate this, the onion and the garlic I put in a special net for vegetables and put them to cook with legumes.

In another skillet Fry finely chopped onion with some salt sand. When ready, fry them in the same pan the ham cut into cubes, add the cuchardita of paprika and remove from heat. We added this sauce to the lentils, and left everything to fire a few minutes to blend the flavors.

Sauté chorizo \u200b\u200bwires.
Serve hot.

proveito Bo! Bon appetit!

Edito to bring you that I forgot to include in the ingredients, two diced carrots and started to cook with lentils ... the head .. .