Lentils are a traditional dish that, in addition to having a delicious flavor and being a very healthy food, is prepared with uses. The recipe is passed down from generation to generation and can be enough to eat for several days, to the point that when lentils are scarce, you can add rice or quinoa and plan a new portion. In this case, we obtain a very complete protein by mixing legumes and cereals.
The mix of flavors by combining the legumes with the vegetables as well as the proteins from the chorizo or ham is very tasty and gives a lot of energy. But there is a key element in the preparation of this dish that our grandmothers used, capable of giving even more flavor to this dish.
In these days when the cold begins and spoon dishes are so appreciated, it is time to turn to this old recipe to offer a special touch to the lentil dish. Although it is common to use a ham bone or add paprika and pieces of chorizo to make the flavor more intense in the preparation of this dish, not everyone knows another trick to get that special flavor that we remember from our childhood.
It is a part of the ham that is normally thrown away at home because it is considered unusable, but it is perfect for this dish. You can also buy it in delicatessens and ham shops, although you sometimes have to ask the butcher to keep them for us. We’re talking about the rind of the ham, which can also give a crispy texture.
On low heat
Although ham rind can be very high in calories, it can be eaten in moderation and thus obtain a more flavorful lentil dish. The rind of ham adds flavor, not only to lentils, but also to other stews and stews.
To cook this ham rind, you must cut it using a knife into small strips which must be cooked over low heat in a pan so that all the fat that you were unable to remove melts. After that we will have some torreznos that we can add directly to our spoon plate. You can also eat them soft if they are cooked and let the larger pieces remove at the end of cooking.
Ham rinds They are also found as an aperitif and even in bags as crusts or torreznos, but what interests us exclusively for the preparation of this stew is the crust as it is, without the bacon part.
Lentils provide vegetable proteins and the peels provide animal proteins. Additionally, a serving of lentils is an incredible source of fiber, essential for aiding digestion and preventing constipation. It also helps regulate cholesterol and blood sugar levels and increases the feeling of fullness.
On the other hand, this dish provides complex carbohydrates, which are absorbed slowly, providing constant energy throughout the day. In addition, this food contains no added sugars and virtually no simple sugars either.
A plate of lentils provides approximately 500 kcal per serving which, considering the proteins, carbohydrates and some healthy fats it provides, is a relatively small amount. This turns the lenses into a nutritious and filling dish.
How to cook a good lentil dish
If we want to prepare this dish that goes so well with the fall and winter seasons, we can prepare it in the following way. First of all, when asked if you should soak lentils, the answer is that it’s not always necessary. If the lentils are good quality and the water is soft, simply rinse them under the tap. In this case, it would take an hour to cook in a normal pot or less time if it’s a pressure cooker.
If the water is hard, you need to soak them. Many packs of lentils already come with time indications in case we have hard or soft water.
When it comes to cooking the ingredients and cooking our torreznos over low heat, you need to add more ingredients to get a truly flavorful dish.
Peel and cut two carrots into slices, also an onion, a green pepper, a grated tomato, two cloves of garlic, a tablespoon of sweet paprika, a bay leaf, two tablespoons of olive oil, pieces of chorizo and salt, to taste.
In the pot, sauté the garlic, green pepper, chorizo and onion over low heat until golden brown. Then we add the sliced carrots and the grated tomato. Once the sauce is prepared, simply add the ham rinds and cook everything together for three or four minutes for the flavors to blend.
After that, we pour the washed and drained lentils, seasoned with a bay leaf, into the pan and let them cook. After a while, we had Grandma’s best dish, with that hint of ham rind that made it unique. The cooking water will soften the crusts, leaving an exquisite texture and flavor that will transform our lentils into a dish. gourmet.
