Guiso de lentejas

Hey everyone, it is Drew, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, Guiso de lentejas. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Guiso de lentejas is one of the most well liked of recent trending meals on earth. It's appreciated by millions daily. It's simple, it's quick, it tastes yummy. They are nice and they look fantastic. Guiso de lentejas is something that I've loved my entire life.

Many things affect the quality of taste from Guiso de lentejas, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Guiso de lentejas delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Guiso de lentejas is 6 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to first prepare a few ingredients. You can have Guiso de lentejas using 9 ingredients and 6 steps. Here is how you can achieve it.

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Ingredients and spices that need to be Take to make Guiso de lentejas:

1. 1 paquete Lentejas
2. 2 Papas grandes
3. 1 Zanahoria grande
4. 1 Cebolla grande
5. 1 Morrón rojo mediano
6. 1/2 kg Carne de vaca y/o cerdo
7. 1/2 Chorizo colorado
8. 100 grs Panceta ahumada
9. 1 Chorizo

Steps to make to make Guiso de lentejas

1. Primero cortar la carne un cubitos tamaño bocado y la panceta el lardons (tiritas) y el chorizo blanco en rodajas, luego poner la olla en el fuego con un chorrito de aceite y cuando esté caliente, sellar la carne con la panceta y el chorizo. Cuándo esté bien sellada, retirar y reservar. Por favor: no tirar el fondo de cocción!!!!
2. Poner las lentejas en agua y enjuagarlas un par de veces con agua limpia para retirar toda las suciedades que puedan traer. Dejar en remojo en un litro de agua y reservar.
3. Cortar y picar la cebolla y el morrón y en la misma cacerola en que sellamos la carne, sí es necesario agregar un poquito más de aceite y poner la cebolla y el morrón a rehogar. Para que no se doren las verduras, agregar un poco de sal en este momento.
4. Cuando ya tenemos las cebollas transparentes, volvemos a colocar la carne con el chorizo blanco y la panceta. Agregamos un buen chorro de vino (el que tengan) para desglasar la olla y así recuperar todos los ricos sabores. Con una cuchara de madera despegar bien todos los trocitos que quedaron adheridos al fondo de la olla.
5. Ahora agregamos la zanahoria cortada en rodajas de más o menos 5 mm luego las lentejas, el agua del remojo. Sal, pimienta y dejamos a fuego fuerte hasta que rompa el hervor. Bajar a fuego medio/bajo, tapado por 25 minutos.
6. En este momento agregar las papas cortadas en cubitos tamaño bocado y el chorizo colorado cortado en rodajas. Agregar ají molido, un poquito de orégano y ajustar la sal y pimienta de ser necesario. Dejar cocinar a fuego lento hasta que las papas estén a punto y a disfrutar!!

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