Lentils from Aragon | LENTEJAS A LA ARAGONESA
Course: MainServings
2
peopleCooking time
1
hour5
minutesSavor the taste of Aragon with this traditional lentil stew recipe, Lentejas a la Aragonesa. This hearty dish features lentils simmered with cured ham, leeks, onions, tomatoes, and earthy mushrooms, topped off with slices of morcilla (blood sausage). An optional splash of anis liquor and Moscatel wine adds a uniquely Spanish flavor to this comforting meal.
Ingredients
- Lentejas Aragonesas
200g lentils
150g cured ham
1 leek
1 onion
1 tomato
100g white mushrooms
150g morcilla (blood sausage)
a splash of Spanish anis liquor (optional)
50ml Spanish Moscatel wine (optional)
olive oil
salt and pepper to taste
Directions
- Lentejas Aragonesas
- Finely chop the leek, onion, and tomato. Fry the ham in olive oil until it starts to gain a little color.
- Add in the leek and onion, stirring for a few minutes.
- When the vegetables start to color add in the chopped tomato and reduce the mixture for around 15 minutes until thick and jammy.
- Slice up the mushrooms and add into the pan, frying them for around 10 minutes.
- Add the lentils to the pan, cover with a litre of water, and let simmer for 40 minutes.
- Cut the morcilla into slices and add to the pan for the final 10 minutes of simmering.
- With a minute to go, add in the liquor and wine if using, checking for seasoning and adjust with salt and pepper to taste.
