- Wash the potatoes and cut into small cubes with the skin on, place in a saucepan of boiling water (it may come out hot from the kettle or from a dispenser to save time) with salt and a dash of vinegar. If they are tender, strain and hold back.
- While the potatoes are cooking, grate the carrot and chop the onions.
- Heat some oil in a thick-bottomed saucepan, sauté the onions, bacon and carrots. Add half a glass of water and the spices. After 5 minutes, add the drained lentils, chopped chorizo, wine and water. Cover and cook for 15 minutes.
- Before turning off the heat, add the potatoes until incorporated. Serve the lentil stew quickly in casseroles, accompanied by a slice of country bread.
The complicated of Lent stew Legumes usually need time to cook: you need to soak them the night before and wait for them to soften. But the good news is that canned lentils have the same nutritional benefits as dried lentils. While they might not be as rich, they work perfectly for an express meal. east quick lentil stew is delicious and full of flavor.