Lentils with Asturian Compango

Name: Lentils with Asturian Compango
Total time: 2700 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 12 oz cooked lentils (about 350 grams; I use canned); 1-2 potatoes; 1-2 carrots; 1/2 Italian green pepper; 1/4 red bell pepper; 1 onion; 1 garlic clove; Chicken broth (enough to cover the lentils); Asturian compango (pork shoulder, bacon, Spanish chorizo, and blood sausage); 1 bay leaf; Salt and pepper

Xavi @xavigarcia86

Lentils with Asturian Compango

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Ingredients

45 minutes

Serves 4 servings

12 ozcooked lentils (about 350 grams; I use canned)
1-2potatoes
1-2carrots
1/2Italian green pepper
1/4red bell pepper
1onion
1garlic clove
Chicken broth (enough to cover the lentils)
Caldo de pollo
Asturian compango (pork shoulder, bacon, Spanish chorizo, and blood sausage)
1bay leaf
Salt and pepper

Saved

Steps

45 minutes

1

Cut the compango (pork shoulder, bacon, chorizo, and blood sausage) into pieces.
2

Heat a saucepan with chicken broth. Dice the onion, carrots, and peppers, and slice the garlic. Sauté them in the pan over medium-low heat in this order. Once softened, add all the compango. Cook for a few minutes.
3

When the compango is slightly cooked, add the lentils and a bay leaf. Then pour in enough broth to cover everything. Stir to combine. Cook over medium heat. Season with salt and pepper.
4

When it comes to a boil, add the potatoes, cut into chunks. Once the potatoes are tender, turn off the heat. Serve and enjoy!