Lentils & ceps butifarra

If there is one dish that is easy to prepare, pretty quick and that I love is lentils.

As I’m the only one at home liking them, I tend to make them when I’m alone for dinner or lunch.

This time, the only change I did was to replace the carrots that I usually puts for red pepper bell.

What you need:

  • Lentils (1 glass for 2 people)
  • 1 small onion
  • 1 garlic clove
  • 400ml of water
  • 1/2 red bell pepper
  • 1 tomato
  • Salt, black pepper, parsley

Start by frying a small onions with a garlic clove and red bell pepper.

Once the onion is half cooked, add a tomato cut in 4

Then add the sausage, here it was a ceps mushroom falvoured butifarra

Once the sausage is well colored, add a glass of white wine and once it has well evaporated, add cold water (about 400ml)

Finally I’m throw the lentils that you can wash with cold water beforehand.

Add a bit of salt, black pepper and any spices that you find appropriate.

Cook for around 20mn or a bit less to ensure that the lentils don’t end up in purée.



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