What is the lens?

Casherole Lentil is a casserole made using any type of lens, which is usually cooked in stock along with some vegetables. Pulses such as the lens are common ingredients in vegetarian cooking, but many recipes for casserole lenses include sausages and chorizo ​​and therefore not suitable for vegetarians. Some recipes for chocolate saucepan are vegetarian and vegan, but often use potatoes as the main ingredient. The lens of the sausage lens generally involves browning of any sausage; frying onions, garlic and other vegetables; adding lens; And then pouring in stock. Most meals include herbs and spices such as chili flakes, parsley and thyme.

Any bowl cooked in the same pot served, which includes a lens, can be classified as a lens. Most meals classified as saucers are boiled in the oven in stock, but one of them may vary without affecting the name of the bowl. Most lens saucers are cooked in Apan on top of the stove and usually includes vegetablesor chicken butt. Some recipes are used as part of the sauce of other liquid, such as a harbor.

Many recipes for lens saucepan are not vegetarian or vegan because they have sausages and chorizo, but some can still be found for non -patients. Potatoes are often used as a spare ingredient in vegetarian and vegan dishes, along with root vegetables such as pastin and carrots. These are usually cooked in a saucepan together with onions and garlic before adding the lens to the mixture.

sausages and chorizo ​​are popular with other ingredients in the lens of casserole and are used to ensure some other taste of the bowl. Chorizo ​​is a cured Spanish sausage, which is very similar to Salami and Pepperoni. Chefs usually fry sausages and chorizo ​​before adding any vegetables in the production of the lens. Usually, the sausages will be cooked until it brown on all sides and then removes for the next part of the cooking process.

After frying sausages and chorizo, onions and garlic are usually added to the pan. The chefs allow them to cook until the onions start to soften, and then add any other vegetables such as carrots or pastin. The sausages are returned to the pan and then some chefs put the lens to allow them to absorb their taste. The chicken or vegetable stock is then added and the pan is covered with a lid to maintain moisture. Most cooks leave the mixture to cook about half an hour before serving.