Spanish · Dinner
Spanish Lentil Stew with Chorizo
A single-pot stew of brown lentils simmered with Spanish cured chorizo, smoked paprika, tomato and a bay-scented sofrito of onion, garlic and bell pepper. The pork chorizo renders its fat into the broth, giving it a deep, smoky, paprika-red colour, served hot with crusty bread on the side.
$4
10 minsPrep
40 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
560Calories
38.2gProtein
24.6gFat
45.8gCarbs
7.8gSugar
11.2gFiber
1342mgSodium
73mgChol
8.1gSat Fat
1050mgPotassium
88mgCalcium
6.5mgIron
3.2mcgVitamin B12
21mgVitamin C
gluten-free
high-fiber
protein-rich
low-cholesterol
rich-umami
all-time-classics
gluten-free
Instructions
1
Prep
Rinse the lentils and chop the onion, garlic, bell pepper and carrot into small pieces.
2
Heat olive oil in a medium pot over medium heat, then sauté the onion, garlic, bell pepper and carrot for 5 minutes until softened.
3
Add the sliced chorizo to the pot and cook over medium heat for 3 minutes until it releases orange fat.
4
Stir in the smoked paprika and cook for 30 seconds, then add the lentils, canned tomatoes, bay leaf and chicken stock. Bring to a boil over high heat, then reduce to low and simmer uncovered for 30 minutes until lentils are tender and broth thickens.
5
Remove the bay leaf, season with salt and black pepper to taste, and serve hot in a bowl.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g Spanish cured chorizo
- 1 cup200g dried brown lentils
- 11 onion (140g)
- 4 cloves4 cloves garlic
- 11 bell pepper (140g)
- 22 small carrot (80g)
- 5.2 oz75g, about a third of a 14.5 oz can canned tomatoes
- 2 tsp2 tsp smoked paprika
- 22 bay leaf
- 2 cup480ml chicken stock
- 2 tsp2 tsp olive oil
- salt, to taste
- black pepper, to taste
