Spanish Lentils with Chorizo
A hearty, warming stew of brown lentils, spicy chorizo, carrots and sweet paprika — a classic of Spanish home cooking.
Ingredients
- pardina lentils350 g
- chorizo (for cooking)180 g
- onion2 pcs
- carrot1 pcs
- garlic1 clove
- tomato1 pcs
- water1200 ml
- olive oil30 ml
- sweet smoked paprika1 tbsp
- bay leaf1 leaf
- salt1 to taste
- ground black pepper1 to taste
Instructions
Rinse 350 g of pardina lentils, cover with cold water and let soak for 2 hours; then drain in a colander.
Put the lentils in a pot, add 1 carrot, 1 onion, 1 garlic clove, 1 bay leaf and 180 g of chorizo left whole. Pour in 1200 ml of cold water so it covers the lentils by 2–3 cm.
Bring to a boil, skim off the foam, season with salt and simmer covered over low heat for 35–40 minutes, until the lentils are tender; add a little hot water if needed.
For the sofrito, finely chop the second onion and sauté it in 30 ml of olive oil over medium heat for 8–10 minutes until soft. Add 1 peeled tomato, diced, and cook for another 5 minutes.
Take the pan off the heat, stir in 1 tbsp of sweet smoked paprika and mix quickly so it doesn't scorch.
Remove the carrot, onion and garlic from the pot, blend them with the sofrito, return the purée to the stew and stir gently.
Simmer the lentils for another 5 minutes without boiling hard, season with pepper to taste, slice the chorizo into rounds and return it to the pot.
Take the stew off the heat, let it rest for 10 minutes and serve hot.
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