Receta de Lentejas con Chorizo - Lentil and Chorizo Stew Recipe
La Tienda Kitchens
- 1 hour 30 minutes
- 6 servings
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.
Ingredients
- 1tbsp extra virgin olive oil
- 1medium onion, diced
- 3links cooking chorizo
- 1 3/4cups Pardinas lentils
- 4large cloves garlic, unpeeled
- 2carrots, peeled and diced
- 1large potato, peeled and diced
- 5 1/2cups chicken stock, vegetable stock or water
- 1medium tomato, diced
- 1tbsp bittersweet Spanish smoked paprika
- Sea salt and freshly ground pepper, to taste
- Olla de Hierra (Traditional Stew Pot) or 2 quart heavy bottom pot
Preparation
STEP 1
In 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 2
Rinse 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 3
Remove 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.