Spanish · Dinner
Spanish Lentil Stew with Chorizo (High-Protein)
Spanish-style stew of brown lentils simmered with cured chorizo, seared pork shoulder, smoked paprika and tomato, then finished with white beans stirred in for extra body. Rustic, smoky, paprika-forward and rich with cumin-tinged broth, served in a deep bowl with crusty bread on the side.
$5
15 minsPrep
50 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
733Calories
53.4gProtein
32.1gFat
53.8gCarbs
7.1gSugar
15.8gFiber
1680mgSodium
146mgChol
10.2gSat Fat
1520mgPotassium
125mgCalcium
7.1mgIron
2.2mcgVitamin B12
11mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Cut the pork shoulder into 3/4-inch cubes and finely chop the onion and garlic.
2
Sear
Heat the olive oil in a heavy pot over medium-high heat and sear the pork cubes for 4-5 minutes, turning occasionally, until browned on most sides.
3
Saute
Add the chorizo, onion and garlic to the pot and saute over medium heat for 4 minutes until the onion turns translucent and the chorizo releases its red-tinted oil.
4
Bloom
Stir the smoked paprika, cumin and bay leaf into the pot and cook over medium heat for 30 seconds until fragrant.
5
Simmer
Pour in the crushed tomatoes, chicken stock and rinsed brown lentils, bring to a boil over high heat then reduce to low; simmer 35-40 minutes until the lentils are tender but still holding their shape.
6
Finish
Stir the drained cannellini beans into the pot and simmer uncovered over low heat for 5 minutes until warmed through and thickened.
7
Plate
Remove the bay leaf, season with salt and black pepper to taste, ladle into a deep bowl and scatter parsley over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz342g pork shoulder
- 2.8 oz80g Spanish cured chorizo
- 1 cup180g canned cannellini beans
- 2/3 cup130g brown lentils
- 11 onion
- 4 cloves4 cloves garlic
- 1 cup240g canned crushed tomatoes
- 2 cup480ml chicken stock
- 2 tsp2 tsp smoked paprika
- 1 tsp1 tsp ground cumin
- 22 bay leaf
- 2 tbsp2 tbsp olive oil
- salt, to taste
- black pepper, to taste
- 2 tbsp2 tbsp parsley
