Lentejas con curry y clavo 
Lentils with Curry and Cloves
A stew made with Eston green lentils, small like pardina lentils, which means we don't need to use a pressure cooker or soak them beforehand. The Lanzarote variety is also ideal. They don't fall apart during cooking. And the best part... with a very original combination of spices that gives it all the flavor without needing chorizo or blood sausage, perfect for a weekly diet. And that wonderful aroma coming from the kitchen...😉
Lentils with Curry and Cloves
A stew made with Eston green lentils, small like pardina lentils, which means we don't need to use a pressure cooker or soak them beforehand. The Lanzarote variety is also ideal. They don't fall apart during cooking. And the best part... with a very original combination of spices that gives it all the flavor without needing chorizo or blood sausage, perfect for a weekly diet. And that wonderful aroma coming from the kitchen...😉
Cooking Instructions
- 1
First, make a sofrito with the onion and crushed tomatoes using a couple of tablespoons of extra virgin olive oil. When it starts to brown, add two sliced garlic cloves and the carrot cut into thin slices. Sauté everything for a few minutes until the garlic is lightly browned.
- 2
Next, add the pre-washed lentils and cover them with water. Peel and cut the potato, breaking it with the knife to release the starch to thicken the broth, and add it to the stew. Also, add the reserved garlic clove cut in half.
- 3
Finally, add the salt, spices, and beef bouillon cube. Stir and add water as needed. You'll see the flavor and aroma that the curry and cloves bring along with the rest of the spice selection. When the lentils are tender, remove from heat, let rest, and enjoy your lentils cooked with hardly any fat in a different way. Enjoy!
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