Fiona dishes up Lentejas her Mum’s crowd-pleaser


by Fiona Allen 

My Spanish Mum’s Lentejas, is a lentil and chorizo stew, I find it the perfect crowd-pleaser when I’m cooking for my family and friends. I’ve grown up eating this lovely tasty dish and when we visit my mum’s house she usually has a pot simmering away on the hob. In Spain you would eat this as a starter followed by meat or fish but you can have it as a main with crusty bread. It’s gorgeous and is the ultimate comfort food on a cold winters day. Serves 4 unless you live in our house whereby 2 people have all of it… Ahem!

Ingredients required:
Olive oil
1 small/medium onion finely chopped
130g dried green lentils (rinsed)
2 carrots
2 potatoes
2 cooking chorizo
1 whole head of garlic
1 bayleaf

Method: Skin the chorizo (Please note that Picante-Picante means hot by the way) and chop into bite size pieces. Chop the onion and peel the potatoes. I chop the potatoes in half so everyone gets one. Peel carrots. Slice the top of the garlic head and put in whole.

Now my mum and myself put all of the ingredients in a pot, plus salt, cover with water, bring to the boil and then turn down to a gentle simmer for about 30 mins. And that’s it!

Some people like to fry the onion and chorizo for a few mins (which is why olive oil is on ingredients list) then add the other ingredients. Up to you.

If required:
Add more water if you need it.
Taste it and add more salt if you need to.
To give it a kick add a sprinkle of hot pimenton (paprika if you haven’t pimenton)


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