Authortapasonline
RatingDifficultyIntermediate

Lentils with Chorizo - This stew is welcome as a winter warmer in northern Spain, but it makes a great tapa any time of year. Traditionally, Spanish pardina lentils would be used and cooked with the other ingredients, but this quick and easy recipe uses pre-cooked canned lentils. Sometimes, potato and green pepper are added.

Yields3 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins
 400 g Brown Lentils
 1 Cooking Chorizo, sliced (about 150g)
 Small White Onion, finely chopped
 1 Clove of Garlic, chopped
 1 Small Carrot, sliced
 1 Half a can of Chopped Tomatoes
 1 tbsp Olive Oil
 1 tbsp Pimentón Dulce (smoked paprika)
1

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

2

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

3

Add the tomato and stir thoroughly. Leave for 2 Minutes until the tomato is cooked.

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 Brown Lentils
 1 Cooking Chorizo, sliced (about 150g)
 Small White Onion, finely chopped
 1 Clove of Garlic, chopped
 1 Small Carrot, sliced
 1 Half a can of Chopped Tomatoes
 1 tbsp Olive Oil
 1 tbsp Pimentón Dulce (smoked paprika)

Directions

1

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

2

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

3

Add the tomato and stir thoroughly. Leave for 2 Minutes until the tomato is cooked.

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