Spanish · Dinner
Lentils with Chorizo
Castilian everyday stew of brown lentils simmered with chorizo, carrot, onion, and garlic in a smoky pimenton broth thickened naturally as lentils break down, served with crusty bread.
$
10 minsPrep
40 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
520Calories
28gProtein
22gFat
48gCarbs
8gSugar
9gFiber
820mgSodium
32mgChol
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Instructions
1
Prep
Rinse and drain 360g brown lentils. Slice 160g chorizo into 1cm rounds. Dice 200g carrot and 200g onion. Smash 6 garlic cloves. Measure out 40ml olive oil, both pimentons, 1000ml hot stock, 2 bay leaves, salt, and pepper.
2
Sweat
Heat olive oil in a heavy pot over medium. Add chorizo, cook 3–4 minutes until red oil renders into the base. Add onion, carrot, garlic, and a pinch of salt; cook 5–6 minutes until softened and translucent.
3
Bloom
Remove from heat. Stir in sweet and hot pimentón for 15 seconds, coating the rendered oil without burning at the edges.
4
Simmer
Return to medium heat. Add lentils, bay leaves, hot stock, and remaining salt. Bring to a vigorous simmer, then reduce to medium-low and cook 25–28 minutes until lentils are tender and beginning to break down naturally.
5
Finish
Discard bay leaves. Taste and adjust salt and pepper as needed. Ensure the broth is rich and slightly thickened from broken lentils.
6
Plate
Ladle stew into warm bowls with chorizo pieces on top. Scatter black pepper across the surface. Serve with a thick slice of toasted country bread alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) brown lentils
- 160g (5.6 oz) cooking chorizo
- 200g (7.1 oz) carrot
- 200g (7.1 oz) yellow onion
- 6 garlic cloves
- 40ml (2.7 tbsp) extra-virgin olive oil
- 2 tsp sweet pimentón
- 0.5 tsp hot pimentón
- 1000ml (4.25 cup) vegetable stock
- 2 dried bay leaves
- 1 tsp fine sea salt
- 0.5 tsp black pepper
- 2 thick slices country bread