Spanish lentil stew with chorizo
Spain on a Fork · ♥ 2.6K likes · 71.8K views · 8 min video
Read about lentils in the BrightCulinary Book
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Ingredients
Method
Techniques
- 35 ml extra virgin olive oil
- 1 whole small onion
- 4 cloves garlic
- 1 whole red bell pepper
- 1 whole green bell pepper
- 1 whole carrot
- 1 whole large potato
- 2 links chorizo
Heat a stock pot over medium heat with the olive oil.
A legendary lentil stew from Spain
When the oil is hot but not smoking, add the chorizo slices, coat in the oil and saute about 3 minutes, stirring every 30 seconds or so.
Add all the chopped vegetables except the potato and saute about four minutes, stirring continuously.
- 1 tsp sweet smoked Spanish paprika
- 115 g tomato sauce
Stir in the smoked paprika, then the tomato sauce; simmer without stirring about three minutes until slightly thickened.
- 210 g brown lentils
Rinse the brown lentils in a fine sieve under cold running water, removing any debris; drain.
- 1200 ml vegetable broth
- 1 whole bay leaf
Add the lentils, potato, vegetable broth and bay leaf; raise to high heat and bring to a boil.
Cover, lower to low heat and simmer 25 to 30 minutes until the lentils are cooked through; higher heat risks splitting them.
- sea salt
- freshly cracked black pepper
Season with sea salt and black pepper only now, since salting dried lentils before cooking makes them tough. Mix.