I’m still knitting the same things

I continue to knit the same three projects. There isn’t much more to discuss on the knitting front. I will have some more interesting knitting things to talk about after I make it through this week alive.

I did mention previously that I love fall and that I want to blog about my favorite season and maybe discuss some of my all-time autumn things that I enjoy. Food is certainly an all-year-round joy for me. When I have time, I cook. I even cook when I don’t have time. Today is one of those days when I have to cook quickly. If you’re interested, keep reading. I’m going to share an old-time Spanish classic recipe with you: lentil stew.

Lentil stew, or estofado de lentejas, is a Spanish dish I learned to make about 10 years ago. My Spanish partner taught me, of course. Let’s get down to the ingredients and instructions for making this yummy deliciousness and then I’ll offer some helpful hints. Really, there’s nothing too complex about cooking the recipe. Finding the ingredients outside of Spain could be difficult depending on where you live. This is fast, delicious, warm, and oh so nutritious and hearty on a chilly fall day.


Recipe for lentil stew (makes enough for four people):


3 generous handfuls dry pardina lentils (also known as “baby lentils”)

1 medium-sized potato, peeled and cubed

1 medium-sized carrot, peeled and chopped

1/2 onion, diced

1/2 red or green bell pepper, chopped

2 bay leaves

4 cups beef broth (approximately)

1 chorizo (about 6 ounces), peeled and sliced

1 clove of garlic

1-2 tablespoons olive oil

salt and pepper to taste


Heat oil in the bottom of a pressure cooker. Add all the vegetables and sauté for a few minutes. Add the chorizo and bay leaves and continue to sauté for a few minutes more. Add the lentils. Season with salt and pepper to taste. Pour the broth into the pot. Use just enough liquid so that there is about an inch of liquid above the lentil-vegetable mix (you can probably eyeball it with a wooden spoon). Cover the pressure cooker and set the pressure to high. When the pressure of the pot is at its highest turn the heat down to medium and allow the stew to cook for about 10-15 minutes. Remove the pot from heat and wait for the pressure to reduce all the way to “zero.” Sometimes dried legumes take longer to cook, sometimes they take less time. When in doubt, it’s better to stop cooking them, check them for doneness, and proceed from there as needed.


You can eat this stew as it is, but in Spain, we like to garnish our legumes with some sherry vinegar. Also, depending on family tradition and geographic region, you can serve this dish with diced, hardboiled egg.

Helpful tips:

  1. You can easily double or triple this recipe. Just use more lentils. There isn’t really much in the way of measurements for this dish. Everyone makes this stew their own by adding more of some ingredients and less of others (or leaving them out all together!). If you want more garlic, by all means add more. If you want more carrots and peppers, go for it. It’s your stew.
  2. Finding Spanish chorizo is sometimes difficult. In the United States, if you live in a big city, you can probably find a good selection. If anything, you can always buy the Goya brand chorizo that is usually available at many supermarkets. It’s not the best chorizo in the world, but it does the trick.
  3. Likewise, pardina lentils are sometimes difficult to find as well. If you can’t find them in a regular supermarket, try a middle eastern grocery store or a whole foods store. Regular lentils (the label on the package will just say “lentils”) are not appropriate for this dish because it is supposed to be a chunky stew, not a pureed soup.
  4. You may think that this dish sounds light, but it is very hearty with a hunk of crusty bread. I honestly can only eat one serving and I’m a pretty big eater.
  5. Leftovers: if you have any of this stew left over, you can reheat it on the stove or in the microwave, but you should add some water to it. Another option is to process your day-old, cold lentil stew in a blender or a food processor, add some flour and an egg yolk, mix it up into a batter, and make some lentil stew patties that you fry in the frying pan.

2 thoughts on “I’m still knitting the same things

  1. Timothy Price December 23, 2017 / 8:08 pm

    Have you had Sopa Verde from Galicia? We had a friend in Madrid from Galicia who made us sopa verde, but said he couldn’t get it right in Madrid because of the water. While we were in Galicia we tried sopa verde in various hostals along with the natural wines they made at each hostal. The sopa verde was definitely better in Galicia, which I would expect, but I will never know if the difference between our friend’s sopa verde was from the differences in the culinary artistry of our friend and the local farmers, or indeed it was the water.

    Liked by 1 person

    • tonymarkp December 24, 2017 / 12:15 am

      Yes! The water it was. First of all, it rains more in Galicia. Second, the minerals in the water are drastically different. Most soups from Spain – or any other dish – are good because of good quality ingredients, not much having to do with culinary skills. Traditional Spanish food is very simple, which means the ingredients have to be top quality to be good. Sopa verde needs the right water, for sure.

      Liked by 1 person

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