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
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
LENTIL SOUP WITH CHORIZO
This recipe is a rich combination of pork meat, chorizo, and sausages with carrots and potatoes. See, even though all of us are Mexicans, everyone has its very own particular way of cooking a lentil soup. So, next time you see a recipe for a Mexican Lentil soup think twice.
Provided by Mely Martínez
Categories Soups
Time 1h10m
Number Of Ingredients 11
Steps:
- Place the tomatoes and garlic in a blender with a cup of the broth. Mix until smooth and set aside.
- In a large pot, cook the chorizo over medium heat until well browned. (It will release some fat) About 8 minutes. Remove some of the excess fat from the pot leaving just one tablespoon.
- Add the carrots and onion; cook for about 5 minutes until soft.
- Stir in the tomato-garlic sauce and cook for about 8 more minutes.
- Now, is time to add the lentils, broth and water. Bring to a boil for a couple of minutes and then reduce the heat to a simmer. Add the thyme and bay leave. Simmer for about 40 minutes or until lentils are tender.
Nutrition Facts : ServingSize 1 cup, Calories 294 kcal, Carbohydrate 53 g, Protein 20 g, Fat 2 g, SaturatedFat 1 g, Sodium 1108 mg, Fiber 23 g, Sugar 8 g
SPICY LENTIL AND CHORIZO SOUP WITH KALE
A spicy and hearty soup that will warm you from the inside out! Super easy and quick to make and even better the next day!
Provided by Jenn
Categories Dinner
Number Of Ingredients 14
Steps:
- Place the rinsed and drained lentils in a large heatproof bowl and cover with boiling water. Let sit for about 30 minutes.
- While the beans are softening, in a large Dutch Oven or soup pot, brown the chorizo then remove and set aside.
- In the same pot, add the olive oil and heat on medium. Once heated, add the onions, carrots, celery and garlic. Let soften for about 6 minutes, stirring every few minutes so the garlic doesn't burn. Season with salt & pepper.
- Drain the hot water from the beans. Raise the heat on the pot to med/high. Now add the beans and vinegar to the pot and let simmer until the vinegar cooks off. This will take about 2-3 minutes.
- To the pot, add the chorizo, tomatoes (including juice), chicken broth, bay leaf, smoked paprika. Cover the pot with lid leaving some venting, then simmer on med/low for about 30 minutes. Stirring occasionally.
- After 30 minutes, add the kale and stir.
- Remove from heat and enjoy right away or save for later! This makes a great make-ahead meal and is delicious on its own or served with warm bread.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
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.
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
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.
RED LENTIL AND CHORIZO SOUP
Make and share this Red Lentil and Chorizo Soup recipe from Food.com.
Provided by RecipeNut
Categories Lentil
Time 38m
Yield 8 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- In a 5-quart soup pot, bring broth, water, lentils, onion, garlic, cumin, and cayenne pepper to a boil; reduce heat to low, cover, and simmer 25 minutes.
- Meanwhile, heat oil in a large skillet over medium heat. Add chorizo or sausage links and cook 12 to 15 minutes, or until fully cooked. When cool enough to handle, cut chorizo into slices. Add to soup, along with spinach, and cook 3 to 4 minutes longer, until spinach is wilted.
Nutrition Facts : Calories 700.1, Fat 35.7, SaturatedFat 12, Cholesterol 66.5, Sodium 1016.6, Carbohydrate 52.6, Fiber 24, Sugar 2.7, Protein 42.8
LENTEJAS (MEXICAN LENTIL SOUP)
This sopa de lentejas (Mexican lentil soup) is loaded with amazing flavors and aromas. A hearty and nutrious soup for any weeknight dinner.
Provided by Maricruz
Categories soups
Time 50m
Number Of Ingredients 15
Steps:
- Heat the oil over medium heat in a stock pot. Add onions and sauté for 3 minutes or until slightly translucent.
- Add chorizo, set the heat to medium-low and cook, stirring, for 5 minutes.
- Add the tomato sauce and the spices mixture, cook stirring for 2 minutes.
- Add the lentils, carrots and potatoes.
- Pour in the chicken stock (or water) and bring to a boil.
- Cover and cook for about 25-30 minutes over medium-low heat, adding more water if necessary.
- Adjust with salt and allow the soup to thick to your desired consistency (read notes).
- Serve warm with homemade tortillas or bolillo bread.
Nutrition Facts : Calories 369 kcal, Carbohydrate 42 g, Protein 17 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 21 mg, Sodium 862 mg, Fiber 12 g, Sugar 9 g, UnsaturatedFat 2 g, ServingSize 1 serving
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.
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- When the oil is hot and shimmering, add the chorizo. Cook, breaking the sausage up, for about 3 minutes. Add the onion and garlic and continue cooking and stirring for 3 minutes longer, or until the chorizo is well browned.
- Add the carrots, celery, chicken stock, tomatoes, lentils, bay leaf, pepper, and 1 teaspoon of kosher salt (if using salted broth, wait until later to taste and add salt).
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- Heat the olive oil in a large, heavy pot over medium heat. When the oil is hot, but not smoking, add the onions, carrots and celery. Cook the vegetables for 3 minutes, stirring frequently.
- Add the chorizo, garlic, tomato paste, salt, oregano, cumin and black pepper. Cook 1-2 minutes, stirring frequently.
- Add the lentils, chicken broth and the water to the pot. Raise the heat to high and bring the liquid to a boil.
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- 1. Peel and chop up the onion and garlic. Pour some olive oil in a large casserole and place it over medium-high heat. Then add the chopped onion and garlic as soon as the oil is hot.
- 2. Stir and gently fry the onion and garlic for 5 minutes. Peel the chorizo sausage and cut it into bite-size bits. Add it to the onion in the casserole together with the fresh rosemary.
- 3. Stir well again and then let the chorizo sausage bake for 3 to 4 minutes until the oil is totally red. Now pour in the drained lentils. Season with a good dash of pepper.
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- Spray Dutch oven with nonstick spray and set over medium heat. Add onion and chorizo and cook, stirring occasionally, until onion is golden, about 10 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add kale and cook, stirring often, until kale is wilted, about 3 minutes. Stir in broth, water, and lentils. Cover and bring to boil; reduce heat and simmer, covered, until lentils are tender, about 45 minutes. Stir in salt.
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Servings 4Total Time 1 hrCategory Soup
- Brown chorizo sausage links in a Dutch oven, or other wide pot,over medium heat, approximately 2-3 minutes per side. Once browned, remove sausage from skillet and cut into bite-sized pieces. Set aside.
- Add olive oil to pot and add the chopped carrot, celery, and onion. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the vegetables soften and develop some color, approximately 4-5 minutes. Add garlic and cook 30 seconds more.
- Return sausage to pot, along with chicken stock, water, red lentils, diced tomatoes, oregano, thyme, bay leaf. Also add Parmesan rind, if using.
- Stir to combine and increase heat to medium-high. Bring to a boil, then immediately reduce heat to medium-low. Cover with a tilted lid and simmer for 20-25 minutes, or until just until the lentils are tender.
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