LENTEJAS ESTOFADAS

LENTEJAS                                                                                                                        400 GR.

CEBOLLAS                                                                                                                       100 GR.

TOMATES                                                                                                                        100 GR.

AJO                                                                                                                                   1 CABEZA

PIMIENTO VERDE                                                                                                           50 GR.

ZANAHORIAS                                                                                                                   100 GR.

LAUREL                                                                                                                              U.P.

ACEITE DE OLIVA                                                                                                             1 dl.

PIMENTÓN                                                                                                                       U.P.

OPCIONAL

CHORIZO GUISO                                                                                                                     1 UNIDAD

MORCILLA GUISO                                                                                                                   1 UNIDAD

TOCINO VETEADO                                                                                                                  100 GR.

CARETA DE CERDO                                                                                                                  100 GR.

PANCETA FRESCA                                                                                                                     100 GR.

ARROZ                                                                                                                                         50 GR.

PATATAS                                                                                                                                    200 GR.

ELABORACIÓN

PELAR Y CORTAR TODAS LAS HORTALIZAS.

PONEMOS LAS LENTEJAS EN UNA CACEROLA AL FUEGO CON AGUA FRÍA, LA CABEZA DE AJO Y EL LAUREL.

REHOGAMOS EN OTRA CAZUELA LAS HORTALIZAS PICADAS, SE LE PUEDE AGREGAR PRODUCTOS CÁRNICOS Y LOS REHOGAMOS, SE LEINCORPORA EL PIMENTÓN Y AÑADIMOS TODO A LAS LENTEJAS.

TERMINAMOS DE COCER, SAZONAMOS Y SRVIMOS.