Cut the garlic and onions into Macedonia (according to my wife, Macedonia and garlic and onion sounds weird in the same phrase, but it is the name of the size of the cut). The ham in taquitos.
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| Ingredients to make dry lentils with xistorra: |
| 2 xistorras 2 potatoes 2 teaspoons of paprika 2 kg of boiled lentils (1 kg of dried lentils) 400 g of crushed tomato 2 onions 3 cloves of garlic water 30 g of serrano ham in taquitos oil of oliva salt |
Ingredients to make dry lentils with xistorra:
2. In a saucepan (or pressure cooker, if we use dry lentils), put an oil jet. Not too much, because the xistorra releases quite fatty. Heat the oil and sauté the garlic and onion.
3. When Claree the onion, add the ham.
4. Cut the xistor into pieces of 2-3 centimeters and add to the sauce.
5. When they have sweated and destroyed, add the crushed tomato and the potatoes peeled and cut into pieces of 2-3 cm.
6. Let bubble about 40 minutes over low heat.
7. Add water (over 1 liter), the paprika and take to boil. Keep the boil over low heat about 20 minutes. At this point the Xistorra must have crumbled when bruising.
8. Add the lentils. If they are rehydrated, they should be cooked about 35 to 40 minutes (10 minutes in pressure cooker).
9. It is best to try. If they are already boiled, keep them on the fire for about 10 minutes to thicke.
