There are two kinds of lentils: those that call Spanish, bigger and with more pronounced skin, and those called French, smaller and fine. The two are stewed in a similar way – and both are good – but the so -called French lenters are more digestive. Unlike the beans, it is preferable , superior, following the more than simple instructions we give in recipes to know how to cook French lentils is that he has not read this step by step.
| 🚻 4 Diners | 🕘 2h 30m | 🍵 Main Dipe | 🤯 Difficult Distraction |
| Ingredients to make French lentils: |
| ½ kilogram of lentils 2 carries 1 laurel leaf 1 onion 2 cloves of garlic 2 medium potatoes 2 tablespoons of tomato sauce aceite de oliva chorizo (optional) morcilla (optional) salt |
| ADDITIONAL CHARACTERISTICS: Cheap cost, pressure coo |
Ingredients to make French lentils:
1. Gathering the ingredients is the first step to prepare these French lentils.
2. Having soaked lentils, they are put in a pressure cooker along with that same soaking water, slicing carrots, potatoes split in half, bay leaf, and onion and chopped garlic cloves .
Trick: They must carry a lot of water because when the French lentils cook they absorb a lot and fattening, and otherwise they would be dry inside the pot.
3. One or two tablespoons of tomato sauce, olive oil and, at will, sausage, blackberry or both (or none are added, if you do not want to eat meat, that French lentils are also good without it).
Trick: An alternative is to put a piece of smoked lamb tail or some other subtlety, but that is already noteworthy and there is not usually anywhere.
4. After 10 minutes to cook at full machine, they depart from the heat, the fast pot opens when the valve drops, and if they lack water (if they have been very dry) it is added (cold).
5. Then the French lentils are allowed to rest in express pot at least two hours, and it is then that, as if by magic- and I seriously say it-, the whole stew links as if there had been a thermonuclear reaction. This moment can be reheated (over very slow heat and without losing sight of them, that these legumes are very traitor healthy and nutritious.
6. They can also be done in a casserole for stews, which does not stick.
7. In this case you have to keep them slowly by cooking an hour (or something else; that is already seen), looking occasionally in case they run out of water, since, as already said, when cooking absorbs much more than the that seems and the lentils have a tendency to grab.
