lunch

Lentejas con Chorizo (Castilian Lentil and Chorizo Stew)

Name: Lentejas con Chorizo (Castilian Lentil and Chorizo Stew)
Ingredients: 74.4 g Brown lentils, dried; 47.1 g Chorizo, cured, finely diced; 57.3 g Onion, finely chopped; 57.3 g Carrot, diced; 85.9 g Tomato, crushed; 5.9 g Olive oil

Nutrition

557

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(6)

Brown lentils, dried74.4 g

Chorizo, cured, finely diced47.1 g

Onion, finely chopped57.3 g

Carrot, diced57.3 g

Tomato, crushed85.9 g

Olive oil5.9 g

Instructions

In a heavy-bottomed pot or cocotte, heat the olive oil over medium heat. Add the finely diced chorizo and sauté until it releases its vibrant red oil and becomes fragrant. Add the onion and carrot, sweating them until the onion is translucent and soft, about 6-8 minutes.

Stir in the crushed tomato, a pinch of smoked paprika, and a bay leaf, cooking for 3 minutes until the mixture thickens slightly. Add the rinsed lentils and cover with 3 cups of water or vegetable stock. Bring to a boil, then immediately reduce the heat to a gentle simmer.

Cover partially and cook for 35-45 minutes. The lentils should be tender but still hold their shape, and the stew should have thickened into a rich, velvety consistency. Season with salt and a splash of sherry vinegar to brighten the earthy flavors. Ladle into a shallow bowl, garnish with fresh flat-leaf parsley, and serve alongside a piece of crusty bread.