Lentejas a la riojana

Hello everybody, it is Brad, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, Lentejas a la riojana. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Lentejas a la riojana is one of the most favored of recent trending meals on earth. It is simple, it's quick, it tastes yummy. It's appreciated by millions every day. Lentejas a la riojana is something that I've loved my whole life. They are fine and they look fantastic.

Many things affect the quality of taste from Lentejas a la riojana, 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 Lentejas a la riojana 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 Lentejas a la riojana is 2 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to first prepare a few ingredients. You can have Lentejas a la riojana using 9 ingredients and 6 steps. Here is how you can achieve that.

El ingrediente principal de este plato son las lentejas (Lens culinaris). A veces se suele emplear la variedad de lenteja denominada pardina (previamente remojadas en agua durante unos minutos). Que se suelen cocer lentamente en presencia de elementos cárnicos procedentes de la matanza como son el chorizo (y a veces la morcilla y/o panceta) acompañado de un hueso de jamón con su tuétano. A veces se emplea un tipo de chorizo de Cantimpalos algo curado.
Es frecuente que se aromatice la cocción con laurel y un sofrito de cebolla. El color del plato se impregna con el pimentón rojo procedente de las rodajas de chorizo y su aroma. Como elementos de condimentación se incluye una cebolla claveteada, zanahoria cortada; como elemento de ligazón en la salsa un sofrito elaborado con aceite de oliva, ajo, pimentón y tomate.La popularidad del plato se extendió a la lo largo de cocina francesa y española con diversas variantes cárnicas procedentes de la matanza (magro de jamón y morcilla) a lo largo del siglo XIX y XX. Es un plato de invierno, de fácil elaboración, que se sirve fundamentalmente caliente.

Ingredients and spices that need to be Take to make Lentejas a la riojana:

1. 1 vaso lentejas (225 gr)
2. 100 gr chorizo
3. 1 cebolla
4. 1 zanahoria
5. 4 dientes ajo
6. Sal
7. 1/2 cucharadita pimentón dulce
8. 1 hoja laurel
9. 150 gr tomate rallado

Instructions to make to make Lentejas a la riojana

1. Calienta en agua las lentejas y el laurel.
2. Corta la cebolla la zanahoria y el chorizo a dados junto con el ajo. Añade todo a las lentejas y cocina 1 hora. Cocina en una sartén con aceite el tomate 5 minutos.
3. Añade a las lentejas y el tomate. Sazona y sirve.
4. POSIBLES VARIACIONES:
   
   Podemos rehogar las hortalizas previamente e incorporar a las lentejas.
   Podemos añadir cualquier hortaliza o verdura a la receta.
   Podemos sazonar la receta con cualquier condimento o especia.
   Podemos utilizar cualquier variedad de chorizo a la receta.
5. APLICACIONES CULINARIAS:
   
   Esta receta la podemos utilizar de primer o segundo plato de cualquier menú o carta de restaurante.
6. RESULTADOS:
   
   Las lentejas han de quedar cocinadas al punto, es decir, ni crudas ni deshechas, las verduras bien cocidas pero no en exceso y el chorizo bien cocinado y con las grasa deshecha.

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So that is going to wrap it up for this exceptional food Steps to Prepare Any-night-of-the-week Lentejas a la riojana. Thanks so much for your time. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!