Ingredients
For the vegetable stock
- 150 g carrots cut in medium pieces
- 150 g celery stalk cut in medium pieces
- 150 g brown onion cut in medium pieces
- 1 bayleaf
- 3 lt water
For the lentils
- 2 pork sausages
- 1 tbsp olive oil
- 2 bayleaves
- 200 g red onion finely chopped
- 1 tbsp paprika
- 2 garlic cloves pressed, finely grated or minced
- 150 ml red wine
- 2 small carrots, cut in small cubes
- 200 g lentils I used 5mm lentils
- Salt and pepper to taste
- 60 g baby spinach without the stem
- 1 lt vegetable stock
Instructions
For the stock
- Place the ingredient in a large pot and let it simmer for 30 minutes over medium-low heat.
For the lentils
- Soak the lentils for at least 1 hour. This helps to reduce the cooking time and makes them easier to digest.
- Slice the sausage in 5mm thick slices and cook it on a preaheated pot, preheated over medium-low heat. You don't need to add oil. Once golden on both sides, remove them and reserve.
- Add the olive oil, bayleaf, paprika and onion to the pan and cook everything until the onion is translucent and smelling sweet.
- Add the garlic and cook it for one minute, mixing the whole time.
- Add the red wine and let it evaporate almost completely so that the final result doesn't turn out acidic.
- Add the lentils and carrots as well as the stock. Stir. Up until this point we haven't added any salt because it makes pulses go hard, always add them at the end.
- Once it breaks into a boil, lower the heat until you only see a slight simmer so they can cook slowly. Cover the pot.
- After an hour, taste the lentils. If they're ready, you can turn off the heat. If they have too much liquid still, you can let it simmer with the lid off until you get the desired consistency.
- Adjust the level of salt, add pepper, the sausages, the spinach and serve immediately. It's always best to add the spinach right before serving to keep them green.
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