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.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
Bloom
Remove from heat. Stir in sweet and hot pimentón for 15 seconds, coating the rendered oil without burning at the edges.
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.
Finish
Discard bay leaves. Taste and adjust salt and pepper as needed. Ensure the broth is rich and slightly thickened from broken lentils.
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.