Authortapasonline
RatingDifficultyBeginner

Lentils with chorizo and botifarra (sometimes called butifarra) negra - This dish makes a great winter warmer, but is tasty any time of year. Botifarra negra is a black (blood) pudding from Catalonia. Traditionally, Spanish pardina lentils would be used and cooked with the other ingredients, but this quick and easy recipe uses pre-cooked canned lentils.

Yields3 Servings
Prep Time5 minsCook Time15 minsTotal Time20 mins
 400 g Can of Brown Lentils
 200 g Cooking Chorizosliced
 250 g Botifarra Negrasliced and halved
 1 Clove of Garlicchopped
 1 Small Carrotfinely chopped
 1 Large or 2 Small Shallotschopped
 1 Small Can of Chopped Tomatoes
 1 tsp Pimentón Dulce (smoked paprika)
 1 tbsp Olive Oil
1

Heat the olive oil in a stockpot and add the shallots, garlic, carrot and chorizo.

2

Cook until the shallot is translucent and the carrot and chorizo slightly browned. Add the smoked paprika.

3

Add the tomato and stir thoroughly. Add the botifarra negra and cook for 2 minutes, stirring occasionally.

4

Add the lentils (no need to drain) and stir well. Simmer gently, stirring occasionally, until the lentils are heated through and serve.

CategoryCooking Method

Ingredients

 400 g Can of Brown Lentils
 200 g Cooking Chorizosliced
 250 g Botifarra Negrasliced and halved
 1 Clove of Garlicchopped
 1 Small Carrotfinely chopped
 1 Large or 2 Small Shallotschopped
 1 Small Can of Chopped Tomatoes
 1 tsp Pimentón Dulce (smoked paprika)
 1 tbsp Olive Oil

Directions

1

Heat the olive oil in a stockpot and add the shallots, garlic, carrot and chorizo.

2

Cook until the shallot is translucent and the carrot and chorizo slightly browned. Add the smoked paprika.

3

Add the tomato and stir thoroughly. Add the botifarra negra and cook for 2 minutes, stirring occasionally.

4

Add the lentils (no need to drain) and stir well. Simmer gently, stirring occasionally, until the lentils are heated through and serve.

Lentejas con Chorizo y Botifarra Negra