Name: Lentils with Matachana blood sausage
Cook time: 35 min
Yield: 2
Ingredients: 160 g of dried pardin lentils; 80 g onion; 1 ripe tomato; 20 g olive oil; 400 g of water; 100 g of Matachana blood sausage; 1 pinch of salt; chopped parsley

Lentils with Matachana blood sausage

Starters35 minutes2 people

(987 votes)

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By Mayra Fernandez Joglar

You know how much I like stews whether they are soups, creams or stews. Nothing like a good winter recipe to get the cold out of the body!

Thus, at first glance, this recipe may seem strong and heavy but I assure you that the flavor of the Matachana It is very attenuated with the legumes, giving it a spicy but pleasant touch.

Matachana blood sausage is typical of León. Before cooking it, you have to remove the skin and then eat it spread out on bread as if it were a pate. But you see that today I have combined it with some vegetables.

And speaking of legumes, I really like brown lentils but any other type could be used as well. Even pot lentils, in this case, the amount you should add would be about 300 g.

Lentils with Matachana blood sausage

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A recipe for legumes with typical products of our country.

Mayra Fernandez Joglar

Recipe type: incoming
Rations: 2

Cooking time: 35M
Total time: 35M

Ingredients

160 g of dried pardin lentils
80 g onion
1 ripe tomato
20 g olive oil
400 g of water
100 g of Matachana blood sausage
1 pinch of salt
chopped parsley

Preparation

Soak the lentils the day before or at least 2 hours before.
Peel the onion and tomato, cut them into quarters and add them to the glass along with the olive oil. Chop them by programming 3 seconds, speed 5.
Sauté for 5 minutes at 100º and speed 1.
While removing the skin from the blood sausage, crumble it and reserve.
After time, add the soaked and drained lentils, the reserved blood sausage, the water and the pinch of salt. Program 30 minutes at 100º, spoon speed and turn to the left.
After the time, check if the lentils are done. If not, schedule another 5 minutes.
When serving, sprinkle a pinch of chopped parsley on each plate.

Notes

This is one of those recipes that is worth doing with double the amount since it can be frozen without any problem.

Equivalences with TM21

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Claudia said

ago 13 years

Hello, this is the first time that I write but I look at your recipes every day, delicious, all the lentils have a pint mmmm but with that diet, do you think they could be made without blood sausage?

Reply to Claudia

Mayra Fernandez Joglar said

Hi Claudia,

of course they can be made without blood sausage but then it is better than stews with onion, tomato, a carrot and a bay leaf.

Kisses!

Reply to Mayra Fernández Joglar

rakel said

Those of us who are not from Leon, where do we find that type of blood sausage, is it possible that it is called something else here?

Reply to rakel

Ay Rakel ... if I told you about the adventures I do to get the matachanas.

There are many types of blood sausages but they are only called "Matachana blood sausages". You can look for them in a special butcher shop in your city or delicatessen stores. And if not ... you already know that León is a good destination for a getaway!

kisses!

Thanks Mayra I will do them this afternoon for tomorrow and I will tell you how about one day to the next

That, that ... keep us posted!

Kisses!!

Lorelai said

What does it look like! And if I do double the amount, do you know how the times would be?

Reply to Lorelai

Hi Lorelai,

for the sauce put it between 5 and 7 minutes. Then to cook the lentils, program about 40 minutes, although it will depend a little on the type of lentils, the soaking time ...

Antonia said

Can you put Granada black pudding? I've been on vacation and I brought a few
All the best

Reply to Antonia

Hello Antonia,

you caught me!! I have no idea what the blood sausages of Granada are like. If they are like those from Burgos, with rice, I do not recommend that you use them for this recipe.

It has to be a blood sausage that, when removing the gut, melts well and is well crushed, so that no large pieces of onion or fat are visible.

Now I have one more reason to get closer, again, to that wonderful city!

Thanks Mayra I will try it since they are not made of rice, by the way, wonderful Granada has enchanted me and I congratulate all the Granada women for the fascinating city they have and of course you for this page
All the best

thanks Antonia !!

I hope you tell me the result of your lentils, okay?

Núria said

Hello Mayra!! the lentils look great, but they shouldn't be with broth, right? because they do not have water, and the blood sausage can be onion ??.
Thank you very much for all these great dishes.

Reply to Núria

Hi Núria,

the lentils are not soupy because the blood sausage binds them. But water they do carry !!

When you use onion black pudding, you can as long as it is well crushed and does not have large pieces of fat or onion.

Sorry Mayra, you're right, I hadn't noticed the water. Thank you very much, I'll tell you how I have been with the onion blood sausage, unless I find the one you use. A big kiss.

Hello Chissspaaa,
no, the lentils do not have paprika because the Matachana blood sausage gives it a lot of flavor and color.