You can use either the mini morcilla (Spanish blood sausage) or the larger version for this dish; both are available from Brindisa. If you can't find morcilla, then you could always substitute it with some soft black pudding, cut into pieces and added at the end of cooking.
2 large shallots, peeled, halved and finely chopped
4 cloves of garlic, peeled and crushed
1tbsp olive oil
1tsp tomato purée
60-70g Puy or green lentils, soaked for a couple of hours
150ml chicken stock
100-150g morcilla, mini or large
Salt and freshly ground black pepper
Heat the olive oil in a pan and gently cook the shallots and the garlic for a couple of minutes, stirring them as they are cooking.
Drain and rinse the lentils and add to the shallots with the stock and the teaspoon of tomato purée; season, bring to the boil and simmer gently for about 20-30 minutes or until the lentils are tender.
If the liquid dries up before the lentils are cooked, just add a little water or conversely, if there is too much liquid when they are cooked then just turn up the heat until the liquid has evaporated and is just coating the lentils nicely.
If you are using large morcilla, cut them into chunks; otherwise keep the mini ones whole.
Then fold them through the lentils, replace the lid and cook them on a low heat for about 4-5 minutes, stirring carefully every so often.
Serve immediately; or keep warm on a very low heat.Reuse content