Lunch · Spanish · 15 min
Lentejas con Chorizo (Castilian Lentil and Chorizo Stew)
- Calories
- 564
- Protein
- 28g
- Carbs
- 75g
- Fat
- 18g
Ingredients
- 1 tsp olive oil
- 1.6906 oz cured chorizo
- 0.5 cup yellow onion
- 0.5 cup carrot
- 1 clove garlic
- 0.33 cup crushed tomatoes
- 0.5 tsp smoked paprika
- 1 each bay leaf
- 0.267 cup brown lentils
- 1.5 cup vegetable broth
- 0.5 tsp sherry vinegar
- 0.25 tsp salt
- 1 tbsp flat-leaf parsley
- 1 slice crusty baguette
Method
- 01In a heavy-bottomed pot, heat olive oil over medium heat. Add diced chorizo and sauté for 3-4 minutes until fat renders and sausage is fragrant.
- 02Add onion, carrot, and garlic; sauté until vegetables soften and onion becomes translucent, about 6-8 minutes.
- 03Stir in crushed tomatoes, smoked paprika, and bay leaf. Cook for 3 minutes until thickened.
- 04Add brown lentils and broth. Bring to a boil, then reduce heat to low and partially cover.
- 05Simmer gently for 35-40 minutes until lentils are tender and stew is thick and velvety.
- 06Remove bay leaf, stir in sherry vinegar and salt to taste.
- 07Ladle stew into a bowl, garnish with fresh parsley, and serve immediately with crusty bread.
Cook it with the whole plan around it
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