- 500 grams of lentils
- 1 chorizo
- 1 blood sausage
- 100 grams of pork, ribs
- 1 onion
- 3 cloves of garlic
- ½ green bell pepper
- 2 potatoes
- 2 carrots
- 2 liters of water
- 3 tablespoons of oil or lard
- 1 cup of tomato sauce
- Salt, cumin, and pepper to taste
In a pressure cooker, place the lentils, the whole chorizo, the blood sausage, and the pork ribs. Also add the previously washed and diced potatoes and the washed and sliced carrots.
If you wish, you can add the pepper cut into pieces, or you can set it aside for the sofrito. Cover all the ingredients with water. Cover the pot and place it over medium heat until it reaches pressure. Then lower the heat and let it cook for 20 minutes.
In a pot, heat the oil or lard. Add the onion chopped in brunoise and the crushed garlic. Then incorporate the pepper cut into small cubes. Let it cook until all the ingredients begin to release their juices.
Then add the tomato sauce. Stir well and let it simmer for a few minutes, stirring the sauté frequently.
Remove the pressure cooker from the heat and check the cooking point of the lentils. They should be soft but not too much. Check the amount of broth and if desired, add a bit more water. Stir well to prevent the product from sticking to the sides of the pot. Add salt, cumin, and pepper if you like.
Then add the sofrito, stir well, and let it cook with the pot partially covered for 5 to 10 more minutes, until the lentils reach your desired thickness. Stir frequently and always check that the soft lentils do not stick to the bottom of the pot.
Serve them hot. Before plating, cut the chorizo and blood sausage into pieces.
Enjoy your meal!