Ayerbe Lentils with Pork (Lentejas ayerbenses)

Ayerbe lentils are a traditional winter one-pot dish of Aragon: lentils with several kinds of pork, chorizo and blood sausage. Very filling, tasty and energy-rich, it is food for the cold mountains.

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Method

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1. Cut up the pork cuts (ear, tail, cheek), put them in a pot with water and bring to a boil over medium heat. Skim the foam that forms on top, then cook for another hour and a half.
2. Add the lentils for the last 40 minutes. ⏱ Timer: 40 min
3. Slice the red onion thinly and fry it in a little olive oil, sprinkled with salt, until golden.
4. Add the onion, the bay leaf and the thickly sliced blood sausage and chorizo to the lentils. Simmer for another 10 minutes, then take off the heat. ⏱ Timer: 10 min

Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Lentejas ayerbenses (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

Tips

• Skim the foam off the pork as it first boils, and the broth will be clear.
• Add the lentils only at the end so they don't fall apart.
• Stir the onion and oil fry in at the end, which makes it flavorful.

Frequently asked questions

A simpler way?

A lighter version can be made with smoked ribs and chorizo.

Can it be frozen?

Yes, for 3 months.

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