Brindisa Bellota 75% Iberico Ham Kit
100% Iberico Hand-Carved Ham
Cooking Chorizo
Freshly Sliced Charcuterie
Truffle Manchego
Galmesan Wedge
Beech Smoked Anchovies
Perello Manzanilla "Martini" Olives
New Apple Cider Vinegar
Perello Chickpeas
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Celebration Hamper
Perello Olives
Navarrico Butter Beans
READY IN
1 hour
COOKING TIME
55 minutes
PREP TIME
5 minutes
SERVES
4 people
ingredients
- 300g butternut squash, peeled
- 400g Luengo dried Pardina lentils
- 1 tin plum tomatoes
- 1 red pepper
- 1 green pepper
- 1 onion
- 1 whole bulb of garlic
- 1 tsp sweet smoked pimentón
IN STOCK - 300g Brindisa morcilla
IN STOCK - 150g Brindisa cooking chorizo hot
IN STOCK - Salt and Pepper
- Valdespino sherry vinegar, to serve
IN STOCK METHOD
- Wash the lentils in cold water (no need to pre soak for this recipe).
- Roughly chop the squash, and drain the tomatoes of their juices. Remove the seeds, stem and white membrane of both peppers, and chop each into 6 pieces. Peel off the papery skins from the garlic and onion, but leave whole.
- Place all ingredients except the morcilla, vinegar, salt and pepper into a pan with 2.5 litres of water, bring to the boil, and then simmer for 1 hour, skimming regularly.
- With 5 minutes to go, add the morcilla and salt and pepper.
- Remove the peppers, onion and garlic, puree them in a blender and stir the creamy mixture back into the soup.
- Take the chorizo and morcilla out of the pan, slice into fat rings, ladle the soup into bowls, and place a little of both sausages into each dish.
- Serve with a few drops of sherry vinegar.
ingredients
- 300g butternut squash, peeled
- 400g Luengo dried Pardina lentils
- 1 tin plum tomatoes
- 1 red pepper
- 1 green pepper
- 1 onion
- 1 whole bulb of garlic
- 1 tsp sweet smoked pimentón
IN STOCK - 300g Brindisa morcilla
IN STOCK - 150g Brindisa cooking chorizo hot
IN STOCK - Salt and Pepper
- Valdespino sherry vinegar, to serve
IN STOCK 
