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.

Voilà!

Delicious

Coral lentils, morcilla & trumpets

Like I introduced in a previous post with trumpets, this is a lovely mushroom that gives a nice flavour to your dish. It also reminds of my mum that loved to cook with mushrooms so rich & creamy sauce

This time I prepared myself some lentils that I love. I usually do this when I have dinner alone as Juan doesn’t like it.

I also added some Morcilla (spanish Andalouz sausage) to give some additional flavour and some cherry tomatoes instead of carrots this time

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What do you need?

serves 2

  • A piece of morcilla
  • 1 glass of lentils
  • 100g of trumpets
  • 1 shallot
  • a handful of cherry tomatoes
  • olive oil
  • garlic, salt, black pepper, parsley
  • water
  • laurel leave

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Steps:

  • Start by heating up the olive oil and add the shallot and trumpets that you previously clean and dry off.
  • Add the cherry tomatoes with garlic and parsley and cook for an other 5mn
  • Add the morcilla that you will cook only 3 to 4mn and then keep aside for later
  • Add the water and laurel leaves with salt and black pepper
  • Add the lentils and cook for about 15mn. The coral lentils cook very quickly
  • 5mn before the end, add the morcilla to finish cooking it and to give flavour
  • Serve and enjoy!

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Green lentils & Andalusia sausage (Morcilla)

Since a few weeks now I’m doing voluntary work for an association in Barcelona that sends volunteer to old people that leave alone and feel lonely. It consists in talking for about 2hrs a week with a person that feels lonely.

The lady I visit (without naming her) gave me some real sausage from Andalusia that her sister sent her (Morcilla Andalouz)

So I decided to make a plate of lentils, the small green one from Le Puy in France. I love lentils and it was a real pleasure to cook it in the copper cooking pot.

On the last pic you can see how my cat, Denver, is trying to come on the picture 🙂

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What do you need?

Serves: 2

  • Lentils (1 glass, about 120g)
  • 2 small carrots
  • 1 onion
  • 1 garlic
  • 2 laurel leaves
  • 1 morcilla (sausage from andalousia)
  • 1 other piece of pork meat of your choice
  • 1 tomato
  • Salt, black pepper
  • Olive oil (1 spoon)
  • white wine (small glass)

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Steps:

  • In a cooking pot, put the oil to eat and the onion cut in two
  • Stir a bit and add the sausage and meat
  • Make sure to not over cook the sausage as it cooks quickly
  • After a few minutes and when the meat starts to be marked, add the white wine and tomatoe
  • Stir in a few minutes and remove the meat and juice that you obtained from the cooking pot.
  • Add cold water, about 1l and the lentils with the garlic (without cutting it) and laurel leaves
  • Cook for about 20mn
  • Add the meat and juice into the cooking pot and cook for an other 12mn
  • Serve in a deep plate

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Carrot Risotto & Kid (baby goat)

I still had some baby goat that our friend brought us and thought i’ll cook it with wine and carrots and use the broth and carrots to then do a risotto. Everything together was delicious.

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What do you need?

  • Baby goat for 2 (250g)
  • 20cl of red wine
  • 1 glass of rice
  • 4 carrots
  • 1 onion
  • 1 clove of garlic
  • Salt, pepper
  • 100g of parmesan
  • 10g of butter

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Steps:

  • Start by searing the meat: cook the meat in olive oil at the high te heat for a few minutes to give it a brown color
  • Once it starts to get a nice color, add the onions finely chopped and garlic
  • After 10mn, add the red wine and let it cook for 15mn
  • Add water
  • Add the carrots
  • Let it cook for around 20 more minutes
  • Keep the broth aside and put the carrots in the mixer
  • Mix the carrots into purée with a spoon of broth
  • In a deep pan or Le Creuset, fry some onions finely chopped. Add the rice and stir for 3mn
  • Add the broth little by little every time that the rice gets dried out and keep stirring all the time.
  • Add the carrot purée, stir well
  • Once the rice is almost ready, add the butter and parmesan
  • Cut the meat into large slices.
  • Dress the risotto using a round form and put the meat on top

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