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Stewed lentils are not the most difficult dish in the universe. To make a basic, drinkable version, you just need to combine the legume with a few vegetables, some pork rinds and water in a saucepan, put it on a low heat and watch that they don't burn. The path to excellence involves those small details that can turn the stew into a delicacy: a stir-fry, a particular combination of sausages, a blend of vegetables to thicken the broth, a boost of spices... The four recipes that are in our battle today use some of these techniques. Pepa Muñoz, from El Qüenco de Pepa, opts for classicism; José Andrés does without ingredients of animal origin; David Muñoz, chef at DiverXO, replaces the pork with prawns and Anna Terés, from the blog Anna Recetas Fáciles, prepares them in a pressure cooker. English: http://bit.ly/batallalentejas Subscribe to our channel: http://cort.as/-9ysp Visit: https://elcomidista.elpais.com Follow us on Facebook: /elcomidista Follow us on Twitter: /elcomidista Follow us on Instagram: /elcomidista Welcome to the official EL COMIDISTA channel in EL PAÍS! Every week we publish new videos about gastronomy, recipes, restaurants, products, culinary craziness and much more. Subscribe to our channel now!: htt