Spanish · Dinner
Spanish Lentil Stew with Chorizo (Gluten-Free)
Pork shoulder and Spanish chorizo simmer with brown lentils, smoked paprika, tomato and sherry vinegar until the meat softens and broth thickens. Onion, garlic and bay build the aromatic base while olive oil adds richness. Served warm in a bowl with lentil-thick, stew-like consistency.
$5
15 minsPrep
55 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
668Calories
43.2gProtein
32.1gFat
48.8gCarbs
7.2gSugar
11.2gFiber
1247mgSodium
95mgChol
11.2gSat Fat
1089mgPotassium
88mgCalcium
7.4mgIron
1.8mcgVitamin B12
8.1mgVitamin C
gluten-free
protein-rich
high-fiber
gluten-free
Instructions
1
Prep
Cube pork shoulder, dice onion and carrot, mince garlic, slice chorizo, and rinse lentils under cold water until clear.
2
Sear
Heat olive oil in a heavy pot over medium-high heat and sear pork cubes 4-5 minutes, turning occasionally, until browned.
3
Sauté
Add chorizo, onion, carrot and celery to the pot and sauté over medium heat 5-6 minutes until onion turns translucent.
4
Bloom
Stir garlic and smoked paprika into the pot; cook over medium heat 45 seconds until the raw garlic smell fades and paprika darkens.
5
Simmer
Add crushed tomato, lentils, bay leaf and chicken stock; bring to a boil, then reduce to low and simmer covered 40-45 minutes until lentils are tender.
6
Finish
Remove bay leaf, stir in sherry vinegar, and season with salt and black pepper to taste.
7
Plate
Ladle stew into a bowl and scatter fresh parsley over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.2 oz260g pork shoulder, cut into 1-inch cubes
- 2.8 oz80g Spanish cured chorizo, sliced
- 1 cup200g dried brown lentils
- 11 onion, diced
- 4 cloves4 cloves garlic, minced
- 11 carrot
- 11 celery stalk
- 7 oz200g canned crushed tomato
- 2 tsp2 tsp smoked paprika
- 22 bay leaf
- 2 cup480ml gluten-free chicken stock
- 2 tsp2 tsp sherry vinegar
- 2 tbsp2 tbsp olive oil
- salt, to taste
- black pepper, to taste
- fresh parsley
