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.

Heat the olive oil in a stockpot and add the onions, garlic, carrot and chorizo.
Cook until the onion is translucent and the carrot and chorizo slightly browned. Add the smoked paprika.
Add the tomato and stir thoroughly. Leave for 2 Minutes until the tomato is cooked.
Add the lentils (no need to drain) and stir well. Simmer gently, stirring occasionally, until the lentils are heated through and serve.
Ingredients
Directions
Heat the olive oil in a stockpot and add the onions, garlic, carrot and chorizo.
Cook until the onion is translucent and the carrot and chorizo slightly browned. Add the smoked paprika.
Add the tomato and stir thoroughly. Leave for 2 Minutes until the tomato is cooked.
Add the lentils (no need to drain) and stir well. Simmer gently, stirring occasionally, until the lentils are heated through and serve.
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