The famous Spanish chef Jose Andres It is an international benchmark, not only on a gastronomic level, but also in other aspects such as humanitarian and solidarity. His social work, his talent and his cooking advice make him one of the most beloved chefs in the world, also a reference for those seeking to learn more about cooking. traditional Spanish cuisine.
Since he traveled to the United States to earn a living as a cook, Jose Andres He has not stopped paying tribute to the national cuisine and its most popular dishes, sharing with his American followers those simple and nutritious recipes that characterize Spain and its gastronomy.
Today it was the turn of the lentilsthat humble stew that, since time immemorial, has been a staple in Spanish homes. “For me, lentils have a special flavor that reminds me of home… since I was a child and my mother cooked lentil stew for me and my three brothers until now, when “I prepare a pot for my family.”says the cook in his newsletter ‘Longer Tables’.
“At the beginning of the month, my mother used to add chorizo and blood sausage to give flavor to the stew. At the end of the month, when money was scarce, she added the vegetables she found at home: carrots, potatoes, leeks…”, recalls José Andrés about this humble and simple dish, cheap and very accessible legumes that the chef also values for their nutritional content. And lentils are an excellent source of protein and ironrich in vitamins and minerals, in addition to having a high fiber content.
Regarding his favorite variety, José Andrés is clear. “I like the brown lentils known as pardinas. They are a little smaller and firmer than other lentils and maintain their shape when cooked in stews and soups,” confesses the cook.
In your newsletter, The chef shares several tips to prepare a lentil stew with intense flavor and balanced texture. “Be sure to use dried lentils, not canned. It’s best for the lentils to absorb all the flavor of the vegetables as they cook,” he recommends. Thus, the dish achieves greater flavor depth and the lentils maintain an adequate texture.
Regarding preparation, the chef remembers a family tradition: “My mother used to puree the vegetables and lentils when she prepared her stew. I like to leave the lentils whole and alone. make a puree with the cooked vegetables to give thickness and flavor to the dish.” This method allows the stew to retain body and for the main ingredients to stand out in each bite.
José Andrés also invites you to experiment with the available ingredients. “Use whatever vegetables you have on hand and season the stew with your favorite flavors. Spanish smoked paprika is, of course, my favorite. I also like to add a little sherry vinegar to each dish.”
Finally, the chef advises waiting before serving. “Let the stew rest for a day in the refrigerator, the flavors blend beautifully.” This simple but essential step enhances the character of the stew and allows the seasonings to fully integrate before enjoying.
