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 Soups, Stews and Chili Recipes Stews
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, GREENS AND YELLOW RICE
Interpretations of beans and rice - a humble, hearty, filling and delicious meal - are found throughout the world, made with various types of dried bean (sometimes called peas). In many versions, the cooked rice and beans are folded together in the pot. Others, like this one, serve the rice on the side. Here, lentils are cooked Spanish-style, with chorizo and greens for a thick stew. If you want it to be soupier, thin it with a little water or broth, and feel free to omit the sausage to make it vegetarian.
Provided by David Tanis
Categories dinner, lunch, beans, grains and rice, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Make the lentils: Put 2 tablespoons olive oil in a heavy-bottomed soup pot or Dutch oven over medium-high heat. When hot, add onion, stir to coat with oil, and season well with salt and pepper. Cook, stirring, until softened and beginning to brown, about 5 minutes.
- Lower heat to medium, add chorizo and continue to cook mixture until chorizo has browned a bit. Add cumin, garlic and pimentón, and stir to combine.
- Add lentils to pot and pour in 6 cups water. Cover and bring to a boil over high heat, add 1 teaspoon salt, then turn down to a low simmer. Keep pot covered with lid ajar, and simmer gently, stirring occasionally, for 45 minutes, until well cooked and porridgelike. (Add a small amount of water to loosen slightly if necessary.)
- Add the chard, pushing down to help it wilt. Put on lid and cook 15 minutes more until chard is well cooked. Stir to combine with lentils.
- Meanwhile, cook the rice: Rinse rice well in a bowl of cold water until water runs clear, then drain. Put 2 tablespoons olive oil in a 2-quart saucepan over medium-high heat.
- Add onion and cook, stirring, until softened and starting to color, 3 to 4 minutes. Add rice and stir to coat. Add cinnamon, cloves, turmeric, salt and 2 1/2 cups water. Bring to a boil, then turn heat to very low. Cook for 15 minutes, then turn it off and leave to steam with the lid on for up to 30 minutes.
- To serve, put a large ladle of stewed lentils in a low wide soup bowl and place a large spoonful of rice next to it. Sprinkle with scallions.
Nutrition Facts : @context http, Calories 557, UnsaturatedFat 11 grams, Carbohydrate 83 grams, Fat 15 grams, Fiber 10 grams, Protein 25 grams, SaturatedFat 3 grams, Sodium 705 milligrams, Sugar 5 grams, TransFat 0 grams
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
SPICY CHORIZO AND RED LENTIL SOUP WITH KALE
This recipe, adapted from "The Alaska from Scratch" Cookbook," by Maya Wilson, transforms a brothy lentil soup into a spicy, warming main dish with the addition of fresh Mexican-style chorizo and chopped kale. This simple winter dinner also features carrots, which grow unusually sweet in Alaska's summer light and temperatures, and are a root-cellar staple. Sweet or spicy Italian sausage works well as a substitute for the chorizo.
Provided by Julia O'Malley
Categories easy, soups and stews, main course
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Set a large pot or Dutch oven over medium-high heat. Add the chorizo and cook, breaking the sausage into small pieces and stirring occasionally, until the chorizo is browned, about 8 minutes.
- Add the kale, onion, carrots, celery and garlic and cook, stirring occasionally, until the vegetables are just starting to become tender, about 5 minutes. You should hear a steady sizzle from the pot; adjust the heat as needed. Season with salt and pepper.
- Add the chicken broth, tomatoes and lentils, and bring to a boil. Reduce the heat to low, cover and gently simmer, stirring occasionally, for 20 minutes, or until the lentils are soft.
- When ready to serve, taste and adjust the seasonings. Serve hot with crusty bread. Leftovers can be refrigerated in an airtight container for up to 7 days.
Nutrition Facts : @context http, Calories 406, UnsaturatedFat 14 grams, Carbohydrate 25 grams, Fat 24 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 9 grams, Sodium 917 milligrams, Sugar 4 grams
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.
ITALIAN SAUSAGES WITH LENTILS
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the lentils:
- Put 2 to 3 tablespoons of the oil into a good-sized saucepan (and one that has a lid that fits) on the heat and when it's warm, add the chopped onion. Sprinkle with salt (which helps prevent its browning) and cook over low to medium heat until soft (about 5 minutes). Add the lentils, stir well and then cover generously with cold water. Bring to the boil, then cover and let simmer gently for 1/2 an hour or so until cooked and most, if not all, the liquid's absorbed. I don't add salt at this stage since the sauce provided by the sausages later (and which will be poured over the lentils) will be pretty salty itself. So, wait and taste. And remember, you can of course cook the lentils in advance.
- Anyway, when either the lentils are nearly ready or you're about to reheat them, put a heavy-based frying pan on the burner, cover with a film of oil and add the bruised garlic. Cook for a few minutes then add and brown the sausages. When the sausages are brown on both sides - which won't take more than 5 minutes or so - throw in the wine and water and let bubble up. Cover the pan, either with a lid or aluminum foil, and cook for about 15 minutes. Using a fork, mash the now-soft garlic into the sauce and taste for seasoning, adding a little more water if it's too strong.
- Remove the lentils to a shallowish bowl or dish (I evacuate the sausages from their cooking pan, plonk the lentils in, then proceed) then cover with the sausages and their garlicky, winey gravy. Sprinkle over some flat-leaf parsley.
VEGAN CHORIZO RECIPE BY TASTY
Want another meat-free alternative to add to your meal prep rotation? This quick and easy "chorizo" is the perfect addition to omelets, tacos, and burrito bowls. It might just give classic pork chorizo a run for its money.
Provided by Betsy Carter
Categories Lunch
Time 30m
Yield 6 servings
Number Of Ingredients 22
Steps:
- Add the mushrooms, onion, walnuts, chickpeas, jalapeño, and garlic to a food processor. Pulse until very coarsely chopped.
- Heat the olive oil in a large skillet over medium heat. When the oil is shimmering, add the mushroom and chickpea mixture to the pan. Sprinkle in the paprika, garlic powder, cumin, oregano, salt, smoked paprika, coriander, chili powder, pepper, onion powder, red pepper flakes, and cinnamon. Sauté for 8-10 minutes, stirring often, until lightly browned.
- Add the tomato paste. Continue cooking for 3 minutes more, until the mixture is slightly thickened and browned.
- Add the apple cider vinegar and soy sauce. Stir and sauté for 2 minutes, until the liquid is absorbed.
- Serve the chorizo hot in your favorite dishes.
- Enjoy!
Nutrition Facts : Calories 312 calories, Carbohydrate 27 grams, Fat 19 grams, Fiber 8 grams, Protein 10 grams, Sugar 6 grams
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 SAUSAGE, MUSHROOMS AND LENTILS
This is a hearty and tasty one-pot meal, and is especially delicious served with crusty bread or mashed potato.
Provided by Daydream
Categories Pork
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil in a heavy based saucepan. Add the bacon and cook over medium heat until it is golden and has released its fat.
- Add the onion, carrot, celery, leek, bay leaves, thyme and garlic to the pan and cook 8 to 10 minutes, stirring from time to time. Add the sliced mushrooms, and cook a few more minutes until mushrooms have softened.
- Meanwhile, brown the sausages, then cut them into 1/2 inch pieces.
- Add the wine, stock and sausages to the pan and bring to the boil.
- Reduce heat and simmer the mixture for 20 minutes. Give it a stir from time to time, and add a little more red wine or stock if necessary.
- At the end of this time, add the lentils.
- Fold in the spinach and parsley and cook until wilted.
- Season to taste with salt and pepper, and serve piping hot.
Nutrition Facts : Calories 2573.8, Fat 156.2, SaturatedFat 56.1, Cholesterol 321.9, Sodium 4942.8, Carbohydrate 141.7, Fiber 65.2, Sugar 8.7, Protein 142.5
SOUPY SPANISH LENTILS WITH CHORIZO AND MANCHEGO TOAST
Soupy Spanish Lentils with Chorizo and Manchego Toast will have you not minding winter! Braised lentils with spicy chorizo sausage kicked up with red wine and Spanish spices and topped with melted Manchego cheese over crusty bread is perfect winter comfort food!
Provided by By: Carol | From A Chef's Kitchen
Categories Beef
Time 1h15m
Number Of Ingredients 19
Steps:
- Heat olive oil over medium-high heat in a large skillet or deep saute pan. Place sausages in the pan and cook 6-7 minutes, turning to brown on all sides. Transfer to a plate. (Sausages will not be cooked all the way through at this point.)
- Place onion in the hot fat. Reduce heat to medium and cook 7 to 8 minutes or until beginning to soften. Add the celery and cook 4 to 5 minutes more.
- Add the garlic, stir until fragrant. Add the chopped roasted red bell pepper, the tomato paste, the wine and cook 1 minute.
- Add 4 cups of chicken broth and bring to a boil. Add the lentils, smoked paprika and crushed red pepper flakes. Bring to a boil.
- Slice chorizo into 1/4 to 1/3-inch slices. Add to the pan with the lentils.
- Reduce heat, cover slightly and simmer 30 to 45 minutes or until lentils are tender, adding additional chicken broth as needed to maintain a "soupy" consistency. Add red wine vinegar and adjust seasoning with salt and black pepper. Stir in parsley. Let rest while making the toast.
- Preheat broiler on high. Combine softened butter and garlic. Spread over the slices of bread then top with grated cheese.
- Place on a baking sheet then place under the broiler for 2-3 minutes or until hot and bubbly.
Nutrition Facts : ServingSize 1, Calories 916 kcal, Carbohydrate 86 g, Protein 47 g, Fat 39 g, SaturatedFat 16 g, Cholesterol 79 mg, Sodium 1816 mg, Fiber 24 g, Sugar 10 g, UnsaturatedFat 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
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.
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.
LENTILS WITH RICE AND SPANISH CHORIZO SAUSAGE(LENTEJAS CON CHORIZO)
Simple Lentils with rice and Spanish chorizo sausage (Lentejas con Chorizo) is a staple dish in Spain
Provided by Erica Dinho
Categories Main Course
Number Of Ingredients 10
Steps:
- In a large pot put the lentil beans, chorizo sausage, green pepper, tomato, onion, garlic cloves, and 2 bay leaves.
- Cover with water 2 inches above the beans, sausage and vegetables.
- Mix in the Olive Oil and Smoked Paprika.
- Bring to a boil and simmer for 30 -40 minutes until the lentils are tender.
- Once the lentils are tender, add the white rice and simmer for an additional 20 minutes until the rice is tender.
More about "chorizo sausage mushrooms and lentils food"
CHORIZO LENTIL STEW - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
5/5 (2)Total Time 50 minsCategory Main CourseCalories 375 per serving
- In a large pot, melt the butter and oil together over medium-high heat. Add the onion, garlic, and butternut squash. Cook, stirring frequently, until the onions are soft and fragrant, about 5 minutes.
- Push the squash to the sides of the pot and add the chorizo to the center. Break the chorizo into small pieces and continue cooking for about 10 minutes, until browned. Stir to combine with the squash after it begins to brown.
- Add the tomatoes, chipotle peppers, beans, chicken stock, lentils, cumin, and chili powder. Stir everything together and bring to a boil. Reduce heat to simmer and cover with lid. Cook until the lentils and the squash are soft, about 40-45 minutes.
CHORIZO WITH RICE AND LENTILS RECIPE - RICK BAYLESS | FOOD ...
From foodandwine.com
5/5 (1)Category SausageServings 4Total Time 55 mins
- In a large saucepan, heat 2 tablespoons of the oil. Add the scallion whites and cook over moderate heat until softened, about 2 minutes; season with salt. Add the lentils and 3/4 cup of water and bring to a boil. Cover and cook over low heat until the lentils are almost tender and the pan is nearly dry, about 25 minutes.
- Add the rice and 2 cups of water to the saucepan and bring to a boil. Cover and cook over low heat until the lentils are tender, about 15 minutes. Remove from the heat and let stand for 5 minutes. Fluff the rice, season with salt and cover.
- Meanwhile, in a large nonstick skillet, heat the remaining 1 teaspoon of oil. Add the chorizo and cook, turning occasionally, until firm, browned and cooked through, about 12 minutes. Slice the chorizo and serve with the rice and lentils, garnished with the scallion greens.
LENTIL AND CHORIZO SAUSAGE SOUP RECIPE - GOOD FOOD
From goodfood.com.au
Servings 4Total Time 45 minsCategory Starter/Entree
- Add the lentils and chicken stock and simmer until lentils are completely soft, about 30-40 minutes.
ONE POT BRAZILIAN 'DIRTY RICE' WITH CHORIZO AND LENTILS ...
From oliviascuisine.com
4.6/5 (10)Category Brazilian FoodCuisine BrazilianTotal Time 25 mins
- In a dutch oven or heavy pot, heat olive oil over medium-high heat. Add the sausage and cook, until beginning to brown, about 5 minutes.
- Reduce heat to medium. Add the onion and garlic and sauté until fragrant and translucent, about 2-3 minutes. Then, add the tomato and cook until softened.
- Add rice and sauté for two minutes. Pour in the water and add the chicken bouillon. Season with salt and pepper. Stir and cover. Cook for 15 to 20 minutes or until the rice is tender. Remove from heat and let it sit for 5 minutes.
LENTIL KIELBASSOULET RECIPE - BON APPéTIT
From bonappetit.com
4/5 (32)Estimated Reading Time 6 minsServings 8
- Preheat oven to 350°. Heat ¼ cup oil in a large Dutch oven over medium-high until smoking. Add mushrooms and cook, undisturbed, until golden brown underneath, about 5 minutes. Turn mushrooms over and cook, undisturbed, until browned on the other side, about 5 minutes. Season mushrooms with ½ tsp. salt; transfer to a plate.
- Add 3 Tbsp. oil to same pot and add sausage, arranging in a single layer. Reduce heat to medium and cook, undisturbed, until browned underneath, about 3 minutes. Turn sausage over and cook on second side until browned, about 3 minutes. Add chopped fennel bulb, onion, carrots, celery, sliced garlic, and 1 tsp. salt and cook, stirring often until vegetables are softened but have not taken on any color, 10–12 minutes. Add thyme, paprika, and red pepper flakes and cook, stirring, 1 minute. Add tomato paste and cook, stirring occasionally, until paste darkens in color and begins to stick to the bottom of pot, about 1 minute.
- Stir mushrooms, lentils, and 1 tsp. salt into sausage mixture and add 8 cups water. Increase heat to medium-high and bring to a boil. Reduce heat to low, cover pot, leaving lid slightly askew, and continue to cook, stirring a few times, until most of the liquid has been absorbed and stew is thick and lentils are barely al dente, 25–30 minutes.
- Meanwhile, pulse bread in a food processor until coarse crumbs form (the largest ones should be about ½"). Transfer breadcrumbs to a large rimmed baking sheet and arrange in an even layer. Drizzle with remaining ¼ cup oil and toss to evenly coat. Bake until deep golden brown, 25–30 minutes. Remove from oven and finely grate remaining 3 garlic cloves over breadcrumbs; toss to incorporate. Add fennel fronds (you want to have about ½ cup) and toss again to combine.
CHORIZO BOLOGNESE WITH LENTILS - NEILS HEALTHY MEALS
From neilshealthymeals.com
5/5 (3)Total Time 30 minsCategory DinnerCalories 411 per serving
- In a large casserole pot or pan heat the chorizo to release its juices then remove the chorizo with a slotted spoon but leave the juices in the pot. 2 - 3 minutes.
- Add the onion, carrot and mushrooms and sweat these in the chorizo fat until softened for about 4 - 5 minutes.
- Stir in the lentils, vegetable stock, tomato puree, tinned tomatoes, crushed garlic, chilli flakes and herbs.
- Bring to a simmer for about 20 minutes. Check and stir regularly in case mixture needs a little extra water. Be careful you don’t overcook the lentils. You want them to be al-dente.
ALLEGRA MCEVEDY'S SAUSAGE, CHORIZO AND LENTIL CASSEROLE ...
From theguardian.com
Estimated Reading Time 2 mins
SPANISH PARDINA LENTIL AND CHORIZO STEW - FINECOOKING
From finecooking.com
4.3/5 (3)Category Main CourseCuisine MediterraneanCalories 470 per serving
NIGEL SLATER’S RECIPE FOR LENTILS, SAUSAGES AND HARISSA ...
From theguardian.com
Estimated Reading Time 2 mins
BUTTER BEAN, RED LENTIL, SWEET POTATO AND CHORIZO STEW ...
From realfood.tesco.com
4/5 Total Time 14 hrsCategory SoupCalories 538 per serving
JAMIE OLIVER'S SPANISH FRIED CHORIZO AND LENTILS - MYDISH
From mydish.co.uk
10 BEST RED LENTILS WITH SAUSAGE RECIPES - YUMMLY
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CHORIZO RECIPES - JAMIE OLIVER
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PENNE WITH LENTILS AND MUSHROOMS RECIPE - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (2)Total Time 40 minsCuisine Italian RecipesCalories 586 per serving
- Cook the lentils in boiling water according to the pack instructions until tender, about 20-30 minutes.
- Meanwhile, bring another large saucepan of salted water to the boil and cook the pasta according to the pack instructions until al dente.
- At the same time, heat the olive oil in a frying pan over a medium heat, add the garlic cloves and fry for 1 minute. Add the mushrooms to the pan and stir-fry for 5 minutes, then remove the garlic cloves. Add the passata and cook for 10 minutes. Drain the cooked lentils, then stir into the tomato and mushroom sauce.
- Drain the pasta, add to the sauce and mix to combine. Stir in the grated cheese (if using), then remove from the heat and serve sprinkled with a little chopped parsley. This recipe is is from Gennaro’s Pasta Perfecto! Published by Pavilion Books. https://www.amazon.co.uk/Gennaros-Pasta-Perfecto-essential-collection/dp/1911624377/ref=sr_1_1?keywords=pasta+perfecto+gennaro&qid=1566836146&s=gateway&sr=8-1 >Grab yourself a copy here.
SAUSAGE AND LENTILS - AUTHENTIC ITALIAN RECIPES
From authenticitalianrecipes.com
Cuisine ItalianCategory Main CourseServings 4Total Time 37 mins
- Next, clean and peel the celery, carrots and shallots and cut them up into ¼-inch dices. Separate and set aside.
- Fill a saucepan with water and a handful of salt and let it simmer. Once it starts bubbling up, add the lentils, thyme, and bay leaf. Let it all simmer together until the lentils are soft, then drain and set aside.
VEGAN WALNUT-LENTIL CHORIZO - BLISSFUL BASIL
From blissfulbasil.com
5/5 (2)Category Bigger Bites, TacosCuisine Gluten-Free, Grain-Free, Plant-Based, VeganTotal Time 35 mins
- Bring to a boil, decrease the heat, and simmer, uncovered, for 15 to 25 minutes, or until the lentils are just tender but not at all mushy.
- Meanwhile, add the walnut pieces, sun-dried tomatoes, paprika, garlic powder, coriander, oregano, cumin, thyme, sea salt, and cayenne pepper, and cinnamon to the bowl of a large food processor.
- Once the lentils are ready, strain off any excess water and add them to the bowl of the food processor, too.
RECIPE: HEARTY LENTIL AND SAUSAGE SOUP - WHOLE FOODS MARKET
From wholefoodsmarket.com
Servings 6Calories 360 per servingTotal Time 1 hr
- Add carrots, celery, onion and garlic and cook, stirring occasionally, until onions are translucent, about 6 minutes.
- Add mushrooms and continue to cook until mushrooms have released most of their liquid, about 3 minutes.
CHICKEN THIGHS WITH LENTILS, CHORIZO, AND ... - FOOD & WINE
From foodandwine.com
5/5 Total Time 45 minsServings 4
- In a large saucepan, bring the lentils, water, 3/4 teaspoon of the salt, the thyme, and bay leaf to a boil over moderately high heat. Reduce the heat. Simmer, covered, until the lentils are tender but not falling apart, about 25 minutes.
- Meanwhile, in a large frying pan, heat 1 tablespoon of the oil over moderate heat. Add the chorizo and cook, stirring occasionally, until browned, about 5 minutes. Pour off all but 2 tablespoons of the fat from the pan. Reduce the heat to moderately low and add the onion, garlic, and bell pepper. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the onion mixture to the simmering lentils.
- Heat the remaining tablespoon of oil in the pan over moderate heat. Season the chicken with the remaining 1/4 teaspoon salt and the black pepper and add it to the pan. Cook the chicken, turning, until brown, about 12 minutes in all. Pour off all the fat from the pan. Add the broth, reduce the heat and simmer, covered, until the chicken is just done, about 15 minutes. Add the pan juices from the chicken to the lentils along with the lemon juice and the parsley. Top with the chicken and let sit, covered, for 5 minutes.
STUFFED PORTOBELLO MUSHROOMS WITH CHORIZO - STETTED
From stetted.com
3.9/5 (10)Total Time 40 minsServings 2Calories 901 per serving
- Preheat oven to 350°F. Line a baking sheet with foil. Place mushrooms, gills side up, on the baking sheet and drizzle with olive oil, and sprinkle with salt and pepper to taste. Bake for 15 minutes.
- While the mushrooms are cooking, heat a skillet over medium. Add the chorizo and cook until browned. Add in the onions and tomatoes and cook until tomatoes are starting to break down. Stir in the greens and cook until wilted.
- Divide the chorizo mixture among the mushrooms, piling it on top. (You might have extra filling.) Top each mushroom with shredded cheese.
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