Lentils with Morcilla

A thick, hearty stew in which the morcilla melts into the lentils, perfect for those days that call for something truly comforting and leave no room for dessert.

With its herbaceous complexity, Coupage Natural is the oil that best complements this kind of hearty spoon stew, adding nuances that a simpler oil could not provide.

Print

Lentils with Morcilla

Lentils with Morcilla are a classic, time-honoured spoon stew, the kind you make in large batches to last the whole week. A sofrito made with Coupage Natural brings all its herbaceous complexity to the dish, which only gets better the next day. A comforting classic for cold days.

Course Main Course

Cuisine Mediterranean

Keyword Coupage Natural, EVOO Recipes, Legumes, Lunches, Stews, Traditional

Servings 3 people

Ingredients

• 300 g Lentils
• 1 Morcilla (Spanish blood sausage)
• 1 Onion
• ½ Red pepper
• 1 Tomato
• 1 Carrot
• 3 cloves Garlic
• ½ glass White wine
• 2 tablespoons Coupage Natural EVOO
• 1 tablespoon Sweet paprika
• Salt To taste
• 1 Stock cube

Instructions

• Soak the lentils.

  Leave them to soak for 2-3 hours.
• Prepare the vegetables.

  Chop the onion, garlic, pepper, carrot and tomato.
• Make the sofrito.

  Pour the EVOO into a pot over high heat. Add the onion, pepper and garlic, and sauté for 2-3 minutes. Add the tomato and cook for another 2-3 minutes.
• Blend the sofrito.

  Remove the sofrito from the pot and blend it together with the white wine. Pour it back into the pot and heat through.
• Add the paprika and lentils.

  Stir in the paprika and cook for 30 seconds. Add the lentils and carrot, and stir.
• Cook the stew.

  Add the stock cube and salt to taste. Cover with water and cook over medium heat, adding more water as needed, until the lentils are tender.
If you use a stock cube, taste before adjusting the salt — it usually contains quite a lot already.
• Cook the morcilla separately.

  Cook the morcilla separately for 5 minutes over medium heat, and add it when serving.

Notes

• We chose Coupage Natural, a complex EVOO, almost a symphony: its natural blend of Picudo, Picual and Hojiblanca brings its aromas and nuances. The Picual enhances the tomato in the dish, while the Hojiblanca adds notes of wild herbs and artichoke. A very herbaceous EVOO, ideal for stews.
• This stew is even better the next day.
• It freezes very well in individual portions.
• If you prefer a less fatty stew, remove the skin from the morcilla before cooking it.