Latin / Iberian · serves 4 · about 48 minutes
From the Iberia kitchen — dinner, lunch, built around what Gustavo keeps on the shelf.
Ingredients
- 2 –3 tbsp Iberia Organic Extra Virgin Olive Oil
- 2 links Iberia Chorizo Spanish Style, sliced
- 1 tbsp Iberia Minced Garlic
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 hoja de laurel
- to taste Salt and black pepper, to taste
- to taste Water, for simmering
Method
- Soak the Lentils:Place Iberia Lentejas Secas in a bowl with cold water and soak overnight. Drain and rinse the next day.
- Build the Base:In a large pot over medium heat, add Iberia Organic Extra Virgin Olive Oil. Sauté onion, green bell pepper, and Iberia Minced Garlic until softened and fragrant.
- Add the Flavor:Stir in Iberia Tomato Sauce, Iberia Chorizo Spanish Style, and hoja de laurel. Cook briefly to allow the flavors to develop.
- Simmer:Add the soaked lentils and enough water to cover them by about two fingers. Bring to a boil, skim any foam, then reduce heat to low.
- Simmer partially covered until the lentils are tender and the broth thickens.
- Finish and Serve:Remove the bay leaf. Adjust salt and black pepper as needed. Serve hot, optionally with rice or tostones.
Recipe inspired by iberiafoods.com. Adapted for Mercado Iberia by Gustavo.