CHORIZO AND LENTIL STEW
Learn how to make a traditional Spanish Chorizo and Lentil stew with this classic recipe. The earthy flavour of slowly cooked lentils combined with some spicy chorizo sausage for the perfect winter warmer.
Provided by Javier De La Hormaza
Categories Spanish Soups & Stews
Yield 4
Number Of Ingredients 13
Steps:
- In a large pan, heat 4 tablespoons of the oil and gently fry the chopped garlic, onion, carrot, leek, pepper and bay leaf for about 5 minutes or until soft. Add the smoked paprika and chopped tomato and fry for a further 3 minutes.
- Add the lentils and cover with the hot water. Season the lentils with salt and and simmer with the lid on for about 40 minutes, preventing the liquid from boiling as the lentils will split. Shake the pan now and again to thicken the liquid.
- Whilst the lentils are cooking, heat the remaining oil in a large frying pan and fry the chorizo sausages for 2 minutes on each side. Drain on to some kitchen paper and add to the lentil stew for the last 10 minutes of cooking.
- Once the lentils are tender, cover with a lid and allow to rest for 5 minutes before serving in warm soup bowls with some crusty bread and a glass of red txakoli.
LENTIL AND CHORIZO SOUP
Steps:
- Toast the chiles in a dry, cast iron skillet over medium-high heat until brown all over; they will soften, bubble and release their aroma .Place the chiles in a saucepan with the water. Bring to a boil, reduce to a simmer and cook 5 minutes, or until soft. Transfer the chiles with their water to a blender or food processor and puree until smooth. Reserve.
- Fry the bacon in large heavy stockpot over medium-high heat, about 4 minutes. Stir in the chorizo and saute 3 minutes longer, or until browned. Spoon out excess fat. Add the onions and cook, stirring occasionally, until golden. Then stir in the garlic and cook for a few minutes to release its aroma. Add the lentils and reserved chile puree and saute an additional minute.
- Pour in the stock or water. Bring to a boil, reduce to a simmer and cook 10 minutes, occasionally skimming and removing the fat from the top. Stir in the carrots, celery, salt and pepper. Cook over medium-low heat, covered, for about 40 minutes, skimming and discarding the fat from the top. Sprinkle with the chopped parsley and cilantro and serve hot, with the lime wedges if desired.
BASQUE CHORIZO AND LENTIL SOUP
I found this web on the net recently (I was on a Basque kick). I have not tried it out yet, but I am sucker for anything with lentils.
Provided by Mercy
Categories Lunch/Snacks
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place the lentils in a large soup pot.
- Add enough cold water to cover them by 3 inches.
- Bring the lentils and water to a boil over medium-high heat, reduce the heat to low, and add the whole sausages and 2 tablespoons of the olive oil.
- Cook the lentils for about 45 minutes.
- Add the potatoes, carrots, onions and green and red peppers, and cook for about 20 minutes longer, until the vegetables are fork-tender.
- Cut each chorizo in half, and serve 1 piece to a bowl.
- Season to taste with salt, and serve.
Nutrition Facts : Calories 380.2, Fat 19.5, SaturatedFat 6.2, Cholesterol 33.3, Sodium 489.7, Carbohydrate 34.1, Fiber 9.2, Sugar 5, Protein 18.1
BASQUE VEGETABLE SOUP
This is a hearty soup widely served here, especially at the many restaurants specializing in Basque cuisine. It's a nice way to use the abundant vegetables that are available this time of year. Give it a try this harvest season.
Provided by Taste of Home
Categories Lunch
Time 2h40m
Yield 12 servings (3 quarts).
Number Of Ingredients 16
Steps:
- In Dutch oven, slowly bring chicken and water to a boil; skim foam. Reduce heat; cover and simmer for 45-60 minutes or until tender. Remove chicken; set aside until cool enough to handle., Strain broth and skim fat. Return broth to Dutch oven. Add the leeks, carrots, turnip, onion, potato, garlic, salt, pepper, parsley and thyme. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Meanwhile, remove chicken from bones; discard bones and skin. Cut chicken into bite-size pieces; add to the Dutch oven. Add the sausage, beans and cabbage. Simmer, uncovered, for 30 minutes or until vegetables are tender. Stir in tomato sauce; heat through.
Nutrition Facts : Calories 288 calories, Fat 14g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 914mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 4g fiber), Protein 18g protein.
BASQUE CHORIZO
This is a new take on the old Basque chorizo recipe that I am still tweaking to get just right. It can be stuffed into hog casings, or used in place of h-burger for anything from chile, to lasagne also good with eggs or as a sandwitch. When cooking be carefull it is very juicy and needs to be poked when cooking in casings (It'll squirt).
Provided by kimdpd
Categories Meat
Time 1h30m
Yield 6 lbs., 10 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients in a container that you can refrigerate. Put in the fridge over night and mix again in the morning. Stuff into hog casings (or not). cook or grill to recommended temp (160 f ). Its easy to cut this recipe in half if you want just a little.
- Or you can sub wild game for the meat in any amount if you are a hunter.
- Just remember sausage needs a certain amount of fat for taste.
Nutrition Facts : Calories 690.8, Fat 49.7, SaturatedFat 17.4, Cholesterol 192.3, Sodium 1613.6, Carbohydrate 9.2, Fiber 3.2, Sugar 2.7, Protein 48.5
BASQUE LENTIL POTATO SOUP
I made homemade lentil soup for the first time, and this recipe is a keeper. The potato and sausage add a lot of texture and flavor to this dish. The recipe says it's best when it's made 24 hours in advance. All I can say is if it's this good today, I can't wait for tomorrow. If you don't have chorizo use any other spicy sausage like linguica. Recipe courtesy of Beyond Burlap--Idaho's Famous Potato Recipes, Junior League of Boise. This recipe says it serves 4 to 6 people, but in my opinion it serves 8 to 10. However, if you find yourself going back for additional servings like I did, I suppose it would serve 4 to 6.
Provided by AmyZoe
Categories < 4 Hours
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Sort and rinse the lentils.
- Combine the lentils, water, potato, carrot, celery, onion, undrained tomatoes, and chorizo in a large heavy saucepan.
- Bring to a boil and reduce the heat.
- Simmer for 1 1/2 hours.
- Add the beef bouillon, catsup, and worcestershire sauce.
- Simmer for 30 minutes or longer.
- Season with salt to taste.
- Serve in a bread bowl for a special treat.
SPANISH LENTIL SOUP WITH CHORIZO
When I first arrived in Córdoba, Spain to study for a year, the cook in my dorm served this, my first lunch in my new home. I had never had lentils before, but this dish quickly became my absolute favorite. My additions to the recipe are the garlic, onion and potato; I tried carrot once but I overcooked it and was traumatized by the mushiness, so I haven't done that since. The best part about this recipe is it costs less than $10 to make and feeds many.
Provided by Valeria
Categories Lentil
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Soak the lentils in cold water for an hour prior to cooking.
- Heat olive oil on low heat, add onion and garlic. Sautée until onion begins to look translucent and garlic browns a little.
- Add water and lentils, bring to a boil and reduce to a simmer. Add potato.
- Add chorizo, in one inch slices.
- Cook until lentils get soft and expand and chorizo filling strains against natural casing, about 40-45 minutes.
- Serve warm with crusty bread.
Nutrition Facts : Calories 333, Fat 12.7, SaturatedFat 3.6, Cholesterol 17.6, Sodium 255, Carbohydrate 36.7, Fiber 15.6, Sugar 1.8, Protein 18.1
LENTILS WITH CHORIZO
This is a quick, easy Mexican dinner. Serve with warm tortillas.
Provided by Sherbear1
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 50m
Yield 5
Number Of Ingredients 13
Steps:
- Rinse lentils; place in large pot. Pour enough water into the pot to cover the lentils by 2 inches; add the chicken bouillon cube to the pot. Bring to simmer; cook until lentils are just tender, about 20 minutes.
- While lentils are cooking, heat a large skillet over medium-high heat. Cook chorizo until brown, 10 to 15 minutes. Remove from pan. In the same pan, lightly fry bacon until cooked but still soft, about 5 minutes. Remove bacon, leaving drippings in pan. Chop bacon.
- Cook the tomato, tomatillo, onion, and garlic in the bacon fat until soft, about 5 minutes. Stir in the water and cilantro; transfer mixture to a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree until smooth.
- Stir the pureed vegetables, cooked chorizo, cooked bacon, and cumin into the lentils and cooking water. Stir over medium heat until hot, about 5 minutes. Serve in bowls; top each bowl with a teaspoon of cotija cheese and a dollop of sour cream.
Nutrition Facts : Calories 528.3 calories, Carbohydrate 27.2 g, Cholesterol 67.9 mg, Fat 35.1 g, Fiber 9.6 g, Protein 26.5 g, SaturatedFat 12.8 g, Sodium 1078.2 mg, Sugar 3.4 g
LENTIL AND CHORIZO SOUP
A tasty, filling soup with a subtle smoky flavour, perfect for autumn!
Provided by gazleaney
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat the oil in a large pan. Add the onion, carrot, celery, chorizo and fry gently for a few minutes.
- When the vegetables begin to soften, reduce the heat. Add the garlic, cumin, chilli and water. Cook the ingredients gently for 10 minutes until soft.
- (To increase the flavour, try dry-frying the cumin seeds for a few minutes before adding them to the soup).
- Add the lentils, water and stock cubes. Turn up the heat, bring to the boil, then simmer for 20-25 minutes until the lentils are soft.
- Add salt and pepper to taste. For a more 'rustic' soup, serve as it is. Or use a blender to liquidize the soup for a smooth consistency.
RED LENTIL & CHORIZO SOUP
Sweet smoked paprika and cumin flavour this rustic blend topped with spicy Spanish sausage
Provided by Barney Desmazery
Categories Lunch, Main course
Time 1h
Number Of Ingredients 13
Steps:
- Heat the oil in a large pan. Add the chorizo and cook until crisp and it has released its oils. Remove with a slotted spoon into a bowl, leaving the fat in the pan. Fry the onion, carrots and cumin seeds for 10 mins until soft and glistening, then add the garlic and fry for 1 min more. Scatter over the paprika and sugar, cook for 1 min, then splash in the vinegar. Simmer for a moment, then stir in the lentils, and pour over the tomatoes and chicken stock.
- Give it a good stir, then simmer for 30 mins or until the lentils are tender. Blitz with a hand blender until smooth-ish but still chunky. Can be made several days ahead or frozen for 6 months at this point. Serve in bowls, drizzled with yogurt and olive oil, scattered with the chorizo and a sprinkling of paprika.
Nutrition Facts : Calories 260 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 18 grams protein, Sodium 1.1 milligram of sodium
More about "basque chorizo and lentil soup food"
SPICY CHORIZO AND RED LENTIL SOUP WITH KALE RECIPES
From recipes.servegame.org
SOUPY SPANISH LENTILS WITH CHORIZO AND MANCHEGO TOAST
From fromachefskitchen.com
BASQUE CHORIZO AND LENTIL SOUP RECIPE - TEXTCOOK
From textcook.com
LENTIL CHORIZO AND VEGETABLE SOUP - RECIPE WINNERS
From recipewinners.com
SPANISH LENTIL SOUP RECIPE WITH CHORIZO - THE SPANISH CUISINE
From thespanishcuisine.com
LENTIL SOUP WITH CHORIZO RECIPE | GOOD FOOD
From goodfood.com.au
BASQUE LENTIL POTATO SOUP RECIPES
From recipes.servegame.org
LENTIL CHORIZO SOUP - COOK2EATWELL - RECIPES
From cook2eatwell.com
CHORIZO AND LENTIL SOUP | BASQUE SOUP RECIPE, CHORIZO SOUP …
From pinterest.com
LENTIL SOUP WITH CHORIZO RECIPE | SOPA DE LENTEJAS CON …
From mexicoinmykitchen.com
CHORIZO AND RED LENTIL SOUP – 2SP - SKINNY KITCHEN SECRETS
From skinnykitchensecrets.com
BASQUE CHORIZO SOUP - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
SPANISH LENTIL SOUP WITH CHORIZO RECIPES
From recipes.servegame.org
LENTILS AND CHORIZO | RECIPE | CUISINE FIEND
From cuisinefiend.com
CHORIZO LENTIL SOUP – SWEET TEA (WITH LEMON)
From sweetteawithlemon.com
BASQUE CHORIZO SOUP - ALL INFORMATION ABOUT HEALTHY RECIPES AND …
From therecipes.info
LENTIL SOUP WITH CHORIZO SAUSAGE | BOOKSANDLAVENDER.COM
From booksandlavender.com
LENTIL SOUP WITH CHORIZO | AMBITIOUS-KITCHEN
From ambitious-kitchen.com
LENTIL CHORIZO SOUP RECIPES
From recipes.servegame.org
HEARTHY CHORIZO SAUSAGE AND RED LENTIL SOUP - DINNER PLANNER
From dinnerplanner.com
CHORIZO & BUTTERNUT SQUASH LENTIL SOUP - COOKIN CANUCK
From cookincanuck.com
FOODCOMBO
SPANISH LENTIL AND CHORIZO SOUP - RECIPES, TV AND COOKING TIPS
From 177milkstreet.com
BASQUE CHORIZO AND LENTIL SOUP RECIPE - FOOD.COM
From pinterest.com
LENTEJAS CON CHORIZO RECIPE (SIMPLE SPANISH LENTIL SOUP)
From spanishsabores.com
LENTIL CHORIZO SOUP - ESOUPRECIPES
From esouprecipes.com
LENTIL AND CHORIZO SOUP - SHECOOKS.DESIGN
From shecooksdesign.com
LENTIL SOUP WITH CHORIZO - LATINO FOODIE
From latinofoodie.com
BASQUE SALAD RECIPES
From recipes.servegame.org
LENTIL SOUP WITH CHORIZO - IN THE KITCHEN WITH KATH
From inthekitchenwithkath.com
FAVORITE BASQUE RECIPES – EUSKAL KAZETA
From euskalkazeta.com
VEGAN LENTIL AND CHORIZO SOUP - THYME & LOVE
From thymeandlove.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love