Braised lentils with false chorizo and false bacon (vegetable)


1.5kg of cooked lentils
1 onion, 1 clove of garlic, 1 carrot, 2 ripe tomatoes
A tsp of tomato concentrate
Extra virgin olive oil
A splash of white wine, a splash of wine vinegar, sweet red paprika, bay leaf
Water from the cooking of the lentils or vegetable broth, salt and black pepper
for the false chorizo:
½ kg of potatoes, 100g of chickpeas or white beans flour, 1 egg, 30g Parmesan cheese powder, 2 tbsp of red food coloring
Lentil or other vegetable crisps and optionally 200g of rice as an accompaniment


To simulate the sausage, make potato gnocchi with red coloring: once the potatoes are boiled, peel them and mash into a puree, mix it with an egg, flour, parmesan cheese and the food coloring. Shape the dough to a long sausage-like cylinder, flour the work surface slightly to prevent sticking, cut into pieces the size of sausages and cook for two minutes in boiling salted water with a splash of oil, once they rise to the surface remove from water and set aside.


In a saucepan with olive oil, fry the, finely chopped, carrot, onion, and garlic. Once it starts to take on some color add the grated pear tomato. Cook over low heat, stirring, for about 10 minutes. Add the paprika, white wine, tomato concentrate, cooked lentils and a little bit of broth or lentils water to lighten the dish, season with salt and pepper, add a splash of vinegar, bay leaf and let it all cook for another ten minutes, making sure that it doesn’t dry too much.


Add the potato gnocchi to the lentils and once on the plates top it with some lentil crisps to simulate crunchy fried bacon. You can also serve it with white rice.


You can replace the lentils in this recipe with chickpeas or beans.


Lentils contain as much protein as a piece of meat, mixed with vegetables and a little rice or potato, they are considered a complete dish. The fake sausage is added to obtain the traditional look of this dish, without adding animal fats.

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