Lentejas rojas en Shakshuka

Hello everybody, I hope you're having an amazing day today. Today, we're going to make a distinctive dish, Lentejas rojas en Shakshuka. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Lentejas rojas en Shakshuka is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It's easy, it's fast, it tastes yummy. They're nice and they look wonderful. Lentejas rojas en Shakshuka is something that I've loved my entire life.

Many things affect the quality of taste from Lentejas rojas en Shakshuka, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lentejas rojas en Shakshuka delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Lentejas rojas en Shakshuka is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Lentejas rojas en Shakshuka estimated approx 40 minutos.

To begin with this recipe, we have to prepare a few ingredients. You can cook Lentejas rojas en Shakshuka using 9 ingredients and 7 steps. Here is how you can achieve that.

Según la Wikipedia, "El shakshuka es un plato de la comida de Oriente Medio realizado a base de huevos escalfados en salsa de tomates, chiles y cebolla, comúnmente aderezado con comino, pimentón, pimienta de cayena y nuez moscada".

En ésta variante añadiremos lentejas rojas para hacer un plato más completo. Como lo preparé ayer para la comida de hoy, cocí unos huevos para echarle luego en el plato al momento de servir, en vez de escalfarlos como suele hacerse.

Para la opción vegana, tan sólo tendremos que prescindir de poner huevo. Sea como sea, espero que os guste.

Ingredients and spices that need to be Take to make Lentejas rojas en Shakshuka:

1. 1 vaso lentejas rojas
2. 1 litro caldo de verduras
3. 4 huevos
4. 3-4 tomates rojos de mata, según tamaño
5. 1 pimiento rojo, o 1/2 si es grande
6. 1 cebolla
7. 1-2 zanahorias, según tamaño
8. 4 dientes ajo
9. Especias: laurel, comino, pimentón dulce y/o picante, pimienta negra, sal gruesa y cilantro picado, fresco o seco

Steps to make to make Lentejas rojas en Shakshuka

1. Cocemos las lentejas en medio litro de caldo de verduras durante unos 12 minutos o hasta que estén tiernas y se consuma casi todo el caldo.
2. En recipiente aparte, trituramos los tomates con 2 dientes de ajo y reservamos.
3. Pochamos el resto de verduras, picadas en daditos, en la cazuela con algo de AOVE y un poco de sal gruesa.
4. Cuando la cebolla empiece a transparentar, añadimos el tomate triturado y las especias: una o dos hojas de laurel, 1 cucharadita de comino, otra de pimentón (dulce, picante o mitad y mitad) y pimienta negra molida al gusto. Mezclamos y cocinamos unos minutos.
5. Añadimos el resto del caldo de verduras, mezclamos, llevamos de nuevo a ebullición y dejamos cocinar hasta que el líquido reduzca a la mitad.
6. Finalmente añadimos las lentejas cocidas, mezclamos y damos un hervor más. Si optamos por escalfar huevos, éste sería el momento de echarlos. Añadimos un poco de cilantro picado por encima, fresco o seco, y listo, a disfrutar del manjar!
7. Si optamos por usar huevo cocido, los cocemos 9 minutos (a contar desde que empiece a hervir el agua) en una cazuela aparte con agua suficiente y un chorrito de vinagre para pelarlos después mejor. Una vez transcurrido ese tiempo, los pasaremos por agua fría para interrumpir la cocción.

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