Spanish lentils with rice blood sausage
Spanish lentils with rice blood sausage: The ultimate winter comfort food
The magic of this dish lies in how the starch from the lentils, together with the rice blood sausage, creates a naturally velvety broth, enriched by a slow-cooked onion and tomato base. Exploring the depth of this stew opens a door to the rustic soul of Spanish gastronomy, where the morcilla acts as a natural flavor enhancer.
If you appreciate the deep, earthy profile of these ingredients, you shouldn’t miss our Traditional Catalan Potato and Morcilla Tapas (Patatas Enmascaradas), the classic Healthy & Easy Lentil Soup with Rice, our rustic Easy Fabada Asturiana Recipe, or the unique Mediterranean Cuttlefish and Red Lentil Stew.
This dish is a fantastic option for those following a low-sugar diet or looking for a high-protein dinner. The combination of lentils and the spices from the rice blood sausage makes this meal a satisfying and nourishing staple, perfect for a gluten-free lifestyle.
Ingredients
- 400 g (14.1 oz / 2 cups) Pardina lentils (dry).
- 200 g (7 oz) Rice blood sausage (Morcilla de arroz), sliced.
- 2 Medium tomatoes (approx. 300 g / 10.5 oz).
- 1 Large onion (approx. 150 g / 5.3 oz).
- Extra virgin olive oil, salt, and water (approx. 1.2 L / 5 cups).
Instructions (Step-by-Step)
Sofrito and Tomato Base
Begin by finely chopping the onion and grating the two fresh tomatoes, discarding their skins. Heat a generous splash of extra virgin olive oil in a large pot over medium heat. Sauté the onion for about 5 minutes, until soft and translucent. Add the grated tomato and cook for another 5 minutes, stirring occasionally, until most of the liquid evaporates and the mixture thickens into a rich sauce.
Cooking the Lentils
Add the dry pardina lentils to the pot and stir for about 1 minute so they absorb the flavor of the onion and tomato base. Pour in roughly 1.2 liters (5 cups) of water, enough to cover the lentils by several centimeters, and season with a pinch of salt. Bring everything to a boil for around 5 minutes, then reduce the heat and let the lentils simmer gently for about 20 minutes, stirring occasionally.
Adding the Rice Blood Sausage
About 5 to 10 minutes before the lentils are fully tender, place the slices of rice blood sausage on top of the stew. Let them warm slowly in the broth without vigorous stirring so the morcilla keeps its shape while its spices infuse the lentils.
Serving
Ladle the lentils into deep bowls, placing the slices of morcilla at the center of each portion. If desired, garnish with a small sprig of fresh parsley and serve immediately while hot for a comforting Mediterranean-style dish.
Pro Cooking Tips
- The Sealing Trick: Sear the slices of morcilla in a separate pan before adding them to the stew to create a crust that prevents them from dissolving.
- Resting Time: Like most Spanish stews, these lentils taste even better the next day after the flavors have had time to “marry” in the fridge.
- The Vinegar Touch: Add a small teaspoon of sherry vinegar to your bowl just before eating to brighten the earthy flavors of the lentils.
- Optimal Texture: If the broth is too thin, mash a small spoonful of lentils against the side of the pot and stir back in to thicken the stew naturally.
Recipe Card
Spanish lentils with rice blood sausage: The ultimate winter comfort food
Spanish lentils with rice blood sausage is the ultimate choice if you are looking for a deep, smoky Mediterranean flavor in a single pot. This naturally Gluten-Free and Dairy-Free recipe combines iron-rich legumes with the unique texture of morcilla de arroz, offering a perfectly balanced and protein-packed meal for the whole family.
Ingredients
- 400 g (14.1 oz / 2 cups) Pardina lentils (dry)
- 200 g (7 oz) Rice blood sausage (Morcilla de arroz), sliced.
- 2 Medium tomatoes (approx. 300 g / 10.5 oz)
- 1 Large onion (approx. 150 g / 5.3 oz)
- Extra virgin olive oil, salt, and water (approx. 1.2 L / 5 cups)
Instructions
Sofrito and Tomato Base
Start by finely chopping the onion and grating the two fresh tomatoes, discarding their skins. Heat a generous splash of extra virgin olive oil in a large pot and sauté the onion until it becomes soft and translucent. Add the grated tomato and cook it down, allowing the excess liquid to evaporate until the mixture thickens into a rich sauce.
Cooking the Lentils
Add the dry lentils to the pot and stir so they absorb the flavor of the onion and tomato base. Pour in enough water to cover the lentils by about three finger-widths, season with a pinch of salt, and bring everything to a boil. Once boiling, reduce the heat and let the stew simmer gently for about 25 minutes.
Adding the Rice Blood Sausage
Around 5–10 minutes before the lentils are fully cooked, place the slices of rice blood sausage on top of the stew. Avoid stirring vigorously at this point so the morcilla doesn’t break apart. Let it warm through slowly, releasing its spices into the broth.
Serving
Ladle the lentils into deep bowls, arranging the slices of morcilla on top of each portion. If desired, garnish with a small sprig of fresh parsley and serve piping hot for a comforting Mediterranean-style meal
Notes
- The Sealing Trick: Sear the slices of morcilla in a separate pan before adding them to the stew to create a crust that prevents them from dissolving.
- Resting Time: Like most Spanish stews, these lentils taste even better the next day after the flavors have had time to "marry" in the fridge.
- The Vinegar Touch: Add a small teaspoon of sherry vinegar to your bowl just before eating to brighten the earthy flavors of the lentils.
- Optimal Texture: If the broth is too thin, mash a small spoonful of lentils against the side of the pot and stir back in to thicken the stew naturally.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 332Total Fat: 18gSaturated Fat: 7gUnsaturated Fat: 11gCholesterol: 60mgSodium: 587mgCarbohydrates: 25gFiber: 9gSugar: 5gProtein: 17g
