Lentil farofa is one of those recipes that combines tradition and practicality. Very present during the end-of-year celebrations, it combines the symbolism of lentils with very Brazilian ingredients, such as bacon, sausage and green perfume. The result is a moist and flavorful farofa, perfect to accompany roasted meats.
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The secret is to cook the lentils until al dente and add the farofa only at the end, to ensure loose grains and just the right amount of crunch.
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Discover the recipe:
Ingredients
- 1/2 pack of lentils
- 200 g chopped bacon
- 1 kg chopped fresh sausage
- 1 chopped onion
- 2 cloves of crushed garlic
- Farofa ready to taste
- Green perfume to taste
- Salt to taste
Preparation method
- Cook the lentils in water until al dente. Drain well and set aside.
- In a large skillet, brown the sausages until browned.
- Add the bacon and fry until it releases fat and becomes crispy.
- Add the garlic and onion and sauté until lightly browned.
- Add the reserved lentils and mix gently.
- Add the green scent, adjust the salt and turn off the heat.
- Finally, gradually add the finished farofa, stirring until it reaches the desired consistency.
- Serve hot as an accompaniment.
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