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Lentejas con Chorizo

When it’s cold outside, nothing warms you up more than a nice stew. So, if you’re looking for a stick-to-your ribs stew that will warm you up, this is the dish for you.

Lentejas con Chorizo Recipe
Lentejas con Chorizo Recipe

Lentejas con chorizo, or lentil with sausage stew doesn’t look pretty appetizing or tasty, for that matter. However, it is one of my favorite stews during the winter. And it’s so tasty, nutritious and easy to prepare that you have (almost) no excuse not to try it. And if you’re vegan, or you don’t like chorizo that much, you can always go for a lentejas con verduras (see here)

Not to mention that lentils are a great source of iron, which is an essential component of hemoglobin, an erythrocyte (red blood cell) protein that transfers oxygen from the lungs to the tissues. If you add rice (or a Morcilla de Burgos, which includes it) and have a clementine or orange for dessert, you will be helping your body to absorb the iron better.

Lentejas con Chorizo Recipe

Lentejas con Chorizo

A quick and easy recipe to prepare a homemade spanish lentil with chorizo stew, also known as Lentejas con Chorizo.
0 from 0 votes
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Main Course, Stew
Cuisine Mediterranean, spanish
Servings 4 people
Calories 851 kcal

Ingredients
 
 

  • 500 gr lentils
  • 100 gr rice
  • 4 fresh chorizos
  • 1 onion
  • 1 green pepper
  • 1 red pepper
  • 2 small carrots (1 big one)
  • 4 cloves garlic
  • 4 tbsp olive oil
  • 1 teaspoon paprika
  • 1 bay leaf
  • salt
  • 1.5 liters water

Instructions
 

  • The night before making your stew, fill a bowl with water and soak your lentils. If you have bought lenteja pardina, you can skip this step. Just make sure they are clean before cooking them.
  • Peel the garlic cloves as well as the rest of the vegetables and cut them into small pieces. Cut the chorizos into medium-sized pieces
  • Heat a pot with 4 tablespoons of olive oil over medium heat.
  • Add the vegetables and cook for 2 minutes, stirring occasionally to make sure they do not burn. Add the chorizos and cook for another minute.
  • Add the rice and lentils and stir everything for another minute or so.
  • Add the water, the bay leaf, paprika and some salt as well over high heat until it starts boiling.
  • Turn the heat down as much as possible to keep the water boiling. Cook everything for 40-45 minutes, adding more hot water if you are running out of it.
  • To make sure the lentejas are ready, simply try them once the sauce starts to thicken. If you want the lentils to be less thick, just add a bit more hot water. 

Nutrition

Calories: 851kcalCarbohydrates: 105gProtein: 44gFat: 28gSaturated Fat: 10gCholesterol: 66mgSodium: 1436mgPotassium: 1487mgFiber: 41gSugar: 7gVitamin A: 6698IUVitamin C: 91mgCalcium: 132mgIron: 11mg
Keyword chorizo, Lentejas, Lentils
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