(Recipe)1 h 15 min · 

Lentils with Chorizo

A traditional, hearty, and very tasty Spanish lentil stew with chorizo. Perfect for warming up on a cold day.

Prep 15 minCook 1 hTotal 1 h 15 min
Servings6(6 portions)
prepSoak the lentils in water before cooking.
3 tbsp extra virgin olive oilSauté for a couple of minutes over medium-high heat.Sauté until the vegetables are soft and poached.Mix to combine and let the aromas release.Stir and briefly sauté to release the oils.Simmer covered for about 1 hour over medium heat, shaking the pot occasionally.
3 cloves garlic, minced
1 onion, chopped
1 piece leek, chopped
1 pinch salt
1 piece red bell pepper, chopped
1 piece green bell pepper, chopped
2 carrots, chopped
2 bay leaves
1 pinch cumin
2 tsp sweet paprika
8 tbsp fried tomato sauce
200 g chorizo, chopped
400 g lentils
1.5 l hot water
2 potatoes, peeled and chopped
1 pinch salt, to taste

Method

  1. Heat the extra virgin olive oil in a pot over medium-high heat.
  2. Add the minced garlic, chopped onion, chopped leek, and a pinch of salt, then sauté for a couple of minutes.
  3. Incorporate the chopped red bell pepper, green bell pepper, and carrots, and continue to sauté until the vegetables are soft and well-poached.
  4. Stir in the bay leaves, cumin, sweet paprika, and fried tomato sauce.
  5. Add the chopped chorizo and sauté briefly so it releases its flavor and integrates with the vegetable base.
  6. Add the soaked lentils, hot water, and chopped potatoes, then season with additional salt if needed.
  7. Cover the pot and simmer over medium heat for about 1 hour, shaking the pot occasionally instead of stirring too vigorously, until the lentils are tender and the stew has thickened.

Notes

  • I like to add a splash of vinegar right before serving, for a more punchy flavour.
  • Ideal for meal prep as it yields many servings and can be frozen easily.

Sources