- 500 grams of lentils
- 1 chorizo
- 1 black pudding
- 100 grams of pork, ribs
- 1 onion
- 3 garlic cloves
- ½ green pepper
- 2 papas
- 2 carrots
- 2 liters of water
- 3 tablespoons oil or lard
- 1 cup tomato sauce
- Salt, cumin and pepper to taste
In a pressure cooker, put the lentils, whole chorizo, blood sausage and pork ribs. Also add the potatoes previously washed and cut into cubes and the carrots also washed and cut into wheels.
If you wish, you can add the pepper cut into pieces or if not, you can reserve it for the sauce. Cover all ingredients with water. Cover the pot and put it over medium heat until it comes to pressure. Then lower the heat and let cook for 20 minutes.
In a saucepan, heat the oil or lard. Add the onion cut into brunoise and the crushed garlic. Then add the pepper cut into small cubes. Let it cook until all the elements begin to release their juices.
Then add the tomato sauce. Stir well and let it cook over low heat for a few minutes, stirring the sauce frequently.
Remove the pressure cooker from the heat and check the doneness of the lentils. They should be soft but not too soft. Check the amount of broth and if you wish, add a little more water. Stir well to prevent the product from sticking to the walls of the pot. Add salt, cumin and pepper if you like.
Then add the sofrito, stir well and let it cook with the pot half covered for 5 to 10 more minutes, until the lentils acquire the density you like. Stir frequently and always check that the soft lentils do not stick to the bottom of the pot.
Serve hot. Before plating, cut the chorizo and blood sausage into pieces.
Enjoy your meal!