Spanish Lentil and Chorizo Stew is a hearty and flavourful dish that is a staple in Spanish cuisine.
This traditional stew combines lentils with spicy chorizo sausage. Creating a rich and satisfying meal that is perfect for cold winter nights. The combination of the earthy lentils and the smoky, spicy chorizo creates a depth of flavour that is sure to warm the soul.
The key to making a delicious Spanish Lentil and Chorizo Stew is to start with high-quality ingredients. Lentils are a staple ingredient in Spanish cooking. Choose the Spanish pardina variety. If not, brown lentils work too. And it’s important to choose the uncooked variety of chorizo that is won’t go hard down when cooked. Spanish chorizo is a type of sausage that is made with paprika and other spices, giving it a unique and spicy flavour. This sausage is a key ingredient in the stew, so it’s important to choose a high-quality brand that has a bold flavour.
Easy to make lentil and chorizo stew
To make the stew, start by sautéing chopped onions, garlic, and celery in a large pot. Then add the sausage and spices until cook the sausage is browned. This will help to release the flavourful oils from the chorizo and create a delicious base for the stew. Follow this with a paprika, seasoning and a glug of red, then reduce.
Next, add in the lentils, stock and water. Stir everything together and allow the stew to simmer until the lentils are tender and the flavours blend together. This usually takes around 40-45 minutes, depending on the type of lentil you are using. During the last few minutes of cooking, you can add in sliced kale or spinach to add a touch of green to the stew. This will also help to balance out the rich, hearty flavours of the chorizo and lentils.
Serving your Spanish stew
When the stew is finished cooking, it’s important to let it rest for a few minutes before serving. This will allow the flavours to develop and create a more rounded dish. Serve the Spanish Lentil and Chorizo Stew with crusty bread or even over a bed of rice to absorb all of the delicious sauce.
Spanish Lentil and Chorizo Stew is a flavourful and comforting dish that is perfect for those cold winter nights. With its combination of earthy lentils, spicy chorizo, and warm spices, it is sure to warm the heart and satisfy the taste buds. Whether you’re looking for a hearty meal to feed your family or a comforting dish to enjoy on a chilly night, this stew is sure to become a favourite in your recipe collection.
The Best Rich And Sticky Lentil and Chorizo Stew
Ingredients
- 200g pardina lentils
- 1 large onion
- 3 cloves of garlic
- 1 large carrot
- 1 Stick of celery
- 2 tablespoons olive oil
- 200g smoked cooking chorizo
- 1 teaspoon paprika
- 1 teaspoon cumin seeds
- 2 cloves
- Bay leaf
- Teaspoon dried thyme
- Teaspoon dried oregano
- Half a glass of red wine
- Salt and black pepper to taste
- 1 litre cold water
- Tablespoon chopped parsley leaves
Instructions
- In a large saucepan, heat the olive oil over medium heat
- Add the chopped onion, garlic, carrot, and celery. Cook until the vegetables are soft and translucent, about 5-7 minutes
- Add the diced chorizo, bay leaf, thyme, oregano, cloves and cumin and cook for an additional 2-3 minutes until it starts to brown
- Stir in the paprika for 1 minute, then add the red wine and season with salt and pepper. Cook for 4-5 minutes
- Add the lentils, cold water and chicken stock cube to the saucepan and bring to the boil
- Reduce heat to low, cover and simmer for 45 minutes, stirring occasionally, until the lentils are tender
- Garnish with chopped parsley and serve
Notes
Like all good stews, serve this with the best quallity crusty bread.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 396Total Fat 27gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 17gCholesterol 44mgSodium 800mgCarbohydrates 19gFiber 7gSugar 3gProtein 18g
Content presented on this site is intended for general informational purposes only. Visitors should not use this as a substitute for professional advice. Ibericocina are not registered nutritionists or dieticians.
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