- 500 grams of lentils
- 1 chorizo
- 1 blood sausage
- 100 grams of pork, ribs
- 1 onion
- 3 cloves of garlic
- ½ green 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. Additionally, add the previously washed and diced potatoes and the washed and sliced carrots.
If you wish, you can add the diced pepper, or you can set it aside for the sauté. 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, finely diced, and the crushed garlic. Then, incorporate the bell pepper, cut into small cubes. Allow to 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 doneness of the lentils. They should be tender but not too soft. Check the amount of broth, and if desired, add a little more water. Stir well to prevent the contents 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 an additional 5 to 10 minutes, until the lentils reach your desired consistency. Stir frequently and always check that the soft lentils don't stick to the bottom of the pot.
Serve them hot. Before plating, cut the chorizo and blood sausage into pieces.
Enjoy your meal!