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Asturian Lentils

With this recipe I would like to support and participate in the contest organized by Lore ( cocinandotelo ), "Recipes Asturian flavored" sponsored by "Asturian meat safe", an online retailer of all products Asturian (cheese, cider, sausages, candy ...... all riquííííííísimo! )

In this case I used the Asturian sausage I bought at the market Fontan, in Oviedo, and give it a twist I made a fried garlic and pepper, very typical of Galicia, and gives delicious flavor.

Last night there to prepare the lentils and stay overnight resting.

Ingredients for 2-3 people: 250 gr

• . 2
• lentil sausage 1 onion
Asturian
• 1 leek 3 carrots
• 1 / 2 celery
• 3 / 4 nabicol
• 2 sheets
• bay salt olive oil

Chop onions into small cubes, celery, carrots, and leeks nabicol.

Place the onion with a drizzle of olive oil in a covered saucepan over low heat and let soften for 15 to 20 minutes.

Next add celery, carrots and let nabicol and another 5-10 minutes.

following is add the leeks.

And finally sliced \u200b\u200bsausages, they are given a couple of laps and all reserves.

Place 1 ½ liters of water about (the water twice lentils and a little more) in a tall pan, and two bay leaves to boil.

When you lift the water to a boil, add lentils were previously washed and reduce the heat to a minimum.

Add the fried and let cook for the time prescribed in the package of lentils. (In my case was an hour and 20 minutes). Important it is to fire at least at the end of it all is when you add salt to taste.

Let them sit overnight, and the next day heated in the same pot and frying is done.

Ingredients for frying:

• 3 cloves garlic
  fat
• a splash of extra virgin olive oil
• 1 teaspoon and a bit more paprika

very simple to do, is brown the sliced \u200b\u200bgarlic in oil over medium even shooting low, and when they are golden brown remove from heat and add the paprika, is given a spin to this mixture and added directly to the pot of lentils.

must be very careful that the paprika does not burn us, hence you have to do everything on medium or even medium-low. And garlic is not over-fry us as bitter but just golden.

I would like to support the initiative with this recipe of our compatriot Asturian Lore, which has a wonderful blog full of good recipes. I encourage all to participate!

addition the prize is great, crisper Asturias awards the winner a lot Asturian products! I will say that I have tried all the cheeses except one web! ajjaja and each one better!