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What You Need:
(To Serve: 6)
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½ pound lentils
2 tablespoons oil
Water (3 to 4 cups)
3 chipolata sausages (or chorizo sausages), cut into pieces
1 onion, chopped
2 tomatoes, peeled and chopped
1 jar (2 ounces) sliced pimientos
1 clove garlic, minced
¼ cup minced parsley
Salt and pepper to taste
Water, as needed
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Translate this recipe:
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| How To Cook: |
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1. Put the lentils, oil and 3 cups water in a large covered casserole. Set in another dish to catch any boil-over.
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2. Cook 20 minutes, stirring several times. If using the chorizo, skin and cut into small pieces.
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3. Add sausage and all remaining ingredients to the lentils. If the lentils are getting too dry, add up to 1 more cup water.
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4. Cook, covered, in the microwave oven, another 20 minutes, stirring from time-to-time. Let stand 10 to 15 minutes.
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TIP:
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The lentils should have a small amount of liquid left when the cooking is done, but should not be soupy. The cooking of lentils is not greatly speeded up in the microwave oven, but this is offset by the fact that they do not scorch or burn if they get too dry.
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