SPANISH CHORIZO AND LENTIL STEW
This traditional Spanish chorizo and lentil stew is flavorful without being spicy and is packed with fiber and protein with Spanish pardina lentils and vegetables.
Provided by Amber Hoffman
Categories Soups And Stews
Time 50m
Number Of Ingredients 12
Steps:
- Add olive oil, onion, garlic, carrots, and pepper to a medium to large-sized dutch oven.
- Cook over medium-high heat until the vegetables start to soften, about 5-7 minutes.
- Add the bay leaves, cumin, paprika, salt, and pepper, and chorizo. Stir well and cook for 2-3 minutes.
- Add the lentils and coat in the mixture. Allow the lentils to cook until they start to sweat, about 2-3 minutes.
- Add the chicken broth and stir well. Bring to a boil and then reduce the heat to simmer.
- Cook for about 35-40 minutes or until the lentils are soft.
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 STEW RECIPE - RECETA DE LENTEJAS CON CHORIZO
Lentejas con Chorizo is a classic Spanish stew made with lentils and smoky chorizo. Its hearty warmth is perfect for a cold winter day. This delicious lentil stew is a hearty meal but not too heavy. The best lentil to use is the Spanish Pardina. You can substitute other lentils, but look for the smallest lentils you can find.
Provided by La Tienda Kitchens
Categories Soup/Stew
Time 1h30m
Number Of Ingredients 12
Steps:
- STEP 1In an olla de hierra or heavy bottom pot add the olive oil, onion and whole chorizo. Cook over medium-low heat, turning chorizo occasionally, until onions soften and chorizo starts to brown, about 10 minutes. Remove chorizo, slice and return to pot. STEP 2Rinse lentils. Add stock (or water), lentils, whole garlic cloves, paprika, tomato, carrots and potatoes to the pot with the onion and chorizo. Bring to a boil, then lower to a simmer. Let cook uncovered 45 minutes, stirring occasionally. Season to taste with salt and pepper. STEP 3Remove the cloves of garlic, squeeze garlic from its skin and mash. Return garlic pulp to the pot. Serve stew with a crisp green salad, crusty bread and a Spanish Tempranillo wine.
CHORIZO AND LENTIL STEW
I'm always looking for new ways to use lentils. When I was in the mood for something spicy, I came up with this.
Provided by Spiderwoman77
Categories Stew
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Heat olive oil in a large saucepan over medium-high heat. Stir in garlic, and cook until it turns golden brown, about 45 seconds. Add the chorizo sausage; cook and stir until the sausage is crumbly and beginning to brown, about 4 minutes. Stir in celery, and cook until the celery softens, about 4 minutes more.
- Pour off any excess grease from the sausage, then add the lentils and water. Season with turmeric, curry powder, and cumin. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the lentils are tender, about 40 minutes. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 611.2 calories, Carbohydrate 34.9 g, Cholesterol 74.9 mg, Fat 36.9 g, Fiber 16.5 g, Protein 33.9 g, SaturatedFat 12.9 g, Sodium 1145.2 mg, Sugar 2.7 g
LENTILS WITH CHORIZO SAUSAGE
I love lentils! I like this recipe more than the other lentils and chorizo recipe I submitted, because the flavors are blended much better. Translated from "Atrévete a cocinar" by Karlos Arguiñano. NOTES: (1) Original measurements are 1 tumber-glass full (or two deciliters) for the lentils, and a tsp is literally a teaspoon, like what you use to stir your coffee. This author doesn't split hairs when it comes to measurement and doesn't recommend graduated containers or scales to cook. (2) As always, if you find the lentils are getting thick, add more water. If you don't have a pressure-cooker, the amount of water needed will increase from 6 dL to 1 L (or 3 tumblers to 5 tumblers), and the cooking time increases from 6-8 minutes to 40-45 minutes.
Provided by Valeria
Categories Stew
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Place lentils in pressure-cooker. Peel carrot, onion and garlic cloves. Add vegetables, whole, to pressure-cooker along with bay leaf.
- Cut chorizo into four pieces and add to cooker. Add cold water, salt to taste and paprika, bring to boil, uncovered.
- When it starts to boil, place pressure-cooker cover and seal. When the pressure-indicator rises let cook 8 minutes.
- Turn off heat, carefully move handle to safe position to eliminate pressure. Wait for all steam to clear and open.
- Discard bay leaf. Transfer onion, carrot and garlic to hand-blender receptacle and blend with hand blender. Return pureed vegetables to lentils, mix well and serve.
Nutrition Facts : Calories 673, Fat 20.6, SaturatedFat 7.4, Cholesterol 44, Sodium 659.5, Carbohydrate 79.8, Fiber 36.4, Sugar 6.4, Protein 42.4
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
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- In a pot on medium heat, add in your Spanish chorizo and render the fat and fry until the chorizos in its own fat until crispy, remove from the pan and set aside for later
- In the same pan with the leftover chorizo oil on medium heat, add in the cooking oil and sauteé your aromatics (onion and garlic) until caramelized
- Add in the tomato paste and fry until the bottom of the pan starts to feel "sticky" and then add in the tomatoes, mushrooms, bay leaves, and lentils – sauteé everything until well mixed together
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