Stewed lentils with chistorra and ham

Here we have some of the most flavourful lentils you can cook: stewed lentils with chistorra and ham. If you like "tasty" food without a doubt, these are your lentils. And how do we get that flavor? Well, very simple, using a ham bone for the broth and accompanying them with a good chistorra and small pieces of serrano ham. And, of course, our standard spices cannot be absent: cumin, turmeric and paprika.

The key here, as you can imagine, is to use the highest quality ingredients. The chistorra It is not an expensive product, so I recommend that you look for one that is of very good quality. And the ham cubes You can take advantage to spend ham that you have at home or buy the taquitos that they already sell in packages. But it is also a good idea, go to the delicatessen and ask for a thick slice of some decent ham (of the cooking ones) and that you make the taquitos at home. That ham will surely be richer than those that are already packaged.

And, as always, lentils are great to make the whole glass with its 2.200 ml capacity and seize to freeze tuppers with lentils that, with total security, are going to fix us the food of some day that we are in a hurry or that we do not feel like cooking.

And don't forget !! You are going to have your machine running for almost 1 hour generating steam, what if we take advantage of it to cook something in our varoma? I leave you some ideas here: cook with varoma, save time and get the most out of your Thermomix.

Stewed lentils with chistorra and ham

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The tastiest lentils, simmered with a ham bone, chistorra and serrano ham. Unbelievably delicious.

• Irene Arcas

• Kitchen: Spanish, International
• Recipe type: vegetables
• Calories: 450
• Rations: 6

• Cooking time: 40M
• Total time: 40M

Ingredients

• 300 g of brown lentils
• 1 ham bone
• 100 g onion
• 2 cloves of garlic
• 1 carrot, peeled and cut into 3 pieces
• 70 g of extra virgin olive oil
• 1 chistorra (200-250 g approx) cut into large pieces
• 150-200 g of ham in cubes
• 1 potato peeled and divided into 4 pieces (if you are going to freeze them, do not add potato or freeze them without the potato)
• 1 teaspoon of paprika
• 1 teaspoon ground cumin
• 1 hoja de laurel
• 900 g of water
• salt to taste
• 2 tablespoons of tomato sauce
• 2 tablespoons vinegar

Preparation

1. Two hours before we are going to cook them, we soak the lentils in plenty of cold water. We can put them in the Thermomix glass itself, so we stain less.

2. After those two hours, we drain the lentils with the help of the basket. Now we put the onion, garlic and carrot in the glass. We chop 4 seconds, speed 5. We lower with the spatula what has remained on the walls of the glass. We add the oil and program 5 minutes, temperature 120º, speed 1.

3. We incorporate the chistorra and the ham cubes and program 2 minutes 120º, left turn, speed 1. At the end of the time, we open the lid, add the paprika around the blades and re-program 15 seconds, 100º, left turn, speed 1.

4. Add the drained lentils, the cumin, the ham bone, the fried tomato, the potato pieces, the bay leaf, the water and the salt. We program 45 minutes, 100º, left turn, spoon speed. 

5. We remove the ham bone. Add 2 tablespoons of vinegar (optional), stir and serve.

Notes

FREEZE: if we want to freeze the lentils it is a great option. We just have to be careful not to put any piece of potato inside the lentils that we are going to freeze.