DinnerSpanishFree to use

Lentejas con Chorizo

Name: Lentejas con Chorizo
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6 servings
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 1 carrot, diced; 3 cloves garlic, minced; 1 teaspoon smoked paprika; 1 1/2 cups brown lentils, rinsed; 6 cups water or stock; 1/2 lb cured chorizo, sliced; 2 potatoes, cubed; 1 bay leaf; 1 teaspoon salt

A comforting stew of lentils, chorizo, and potatoes with smoked paprika.

Serves 6

Prep 15 min

Cook 50 min

Lentejas con Chorizo — Photo: Horacio Cambeiro, CC BY-SA 3.0, via Wikimedia Commons

Ingredients

2 tablespoons olive oil
1 onion, diced
1 carrot, diced
3 cloves garlic, minced
1 teaspoon smoked paprika
1 1/2 cups brown lentils, rinsed
6 cups water or stock
1/2 lb cured chorizo, sliced
2 potatoes, cubed
1 bay leaf
1 teaspoon salt

Steps

Step 1. Cook the onion and carrot in the oil for 6 minutes. Add the garlic and paprika for 30 seconds.
Step 2. Add the lentils, water, chorizo, and bay leaf. Simmer for 20 minutes.
Step 3. Add the potatoes and salt and cook for 20 minutes more until the lentils and potatoes are tender and the chorizo is hot throughout (165°F).
Step 4. Remove the bay leaf and serve with bread.

Where this recipe comes from

Yoribang Spanish recipes by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups of Spanish dishes, from tapas to rice and desserts. Spanish olive oil, smoked paprika (pimentón), sherry vinegar, and chorizo are sold in many supermarkets and specialty stores. Bomba rice is traditional for paella but short-grain rice works.