Lentils with sobrasada and cheese Lentejas con sobrasada y queso del bajo Aragón

LENTILS WITH SOBRASADA AND CHEESE FROM LOWER ARAGÓN   

  

 Ingredients for 4 people:

 - 500 g of lentils.

 - 5 tomatoes.

 - 200 g of sobrasada in one piece.

 - 1 large onion.

 - 1 spoonful of flour.

 - 4 slices of crunchy bread.

 - 4 slices of cheese from Lower Aragón.

 - 2 litres of stock.

 - Extra virgin olive oil from Lower Aragón. 

 - Salt.

 

Preparation:


Chop the onion finely.  

Peel the tomatoes, remove the seeds and dice them.

In a frying pan, cook the onion on a low heat until it's transparent, add the tomato and cook a little longer until you have a sauce.

Pass the onion and tomatoes into a larger saucepan and when it begins to boil, add the spoonful of flour, the lentils and the sobresada in one piece. 

Cook a bit and then add the stock.

Allow it to cook on a low heat for the amount of time necessary and stir every now and ten (the sobresada will fall apart little by little).

Five mintes before it finished cooking, put the bread with the cheese on top under the grill so that the cheese melts.

Pour the contents into a large tureen with the toast floating on top or just serve it into individual bowls with one piece of toast in each bowl. 

Serve.


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