HEALTHY FOOD: LENTILS

LENTILS

Lentils contain a high level of molybdenum. They are a great source of iron, manganese, potassium, copper, phosphorous, and zinc, and to a lesser extent, selenium and calcium.
In this case we have made them with chorizo and blood sausage, but the recipe for lentils is something very versatile, since you can also add serrano ham or pork tickles.

INGREDIENTS:

500 g. extra brown lentils
4 carrots
2 cloves of garlic
2 onions
1 bay leaf
1 tablespoon of sweet paprika
Salt and black pepper
4 tablespoons of extra virgin olive oil
1 green bell pepper
2 tomatoes
1 cane bone
2 sausages
1 blood sausage
¼ ham bone
Water

PREPARATION:

We put the lentils in a bowl with cold water and leave them to soak overnight, normally 12 hours. It is not necessary to add salt.
The day after putting them to soak we remove the lentils that are floating in the water. Drain them and set aside until ready.
Chop the onion, garlic and pepper into very small pieces.
Peel the carrots and the tomatoes. Chop the tomatoes into 2 parts and the carrots into slices.
In a saucepan, add a dash of oil, onions and garlic cloves. We fry everything for 10 minutes.
Add the pepper, tomato, carrots, and bay leaf. We also fry for 2-3 minutes.
Add the bones (ham and cane) and a generous tablespoon of paprika.
We remove with a wooden spoon quickly and add the lentils already drained and reserved.
Cover with cold water until the saucepan is almost full.
We let them start to boil. We are removing the foam.
When it takes 30 minutes cooking we add salt and pepper to taste.
We add 2 sausages and a blood sausage.
Let them cook slowly at medium temperature for the next 30 minutes, stirring occasionally.
Next we remove the sausages, the blood sausage and the bones.
The last half hour we cook the lentils over low heat, testing from time to time in case they do not need more cooking.
To serve the best it is a deep dish and when they are served, we put the chorizo and the black pudding on top.