Lentils with chorizo

Lentils, they are sooo good! This recipe is the simplified version of the classic Spanish lentils with chorizo. I say simplified because many recipes also have potato, carrots and even some meat like pork or beef. But I find this recipe to be perfectly tasty with just the chorizo so I don’t complicate myself dressing it up much.

For those of you not living in Spain (or in any place where you can easily find chorizo), try to make sure the chorizo you get is a good quality one as it is the key ingredient of the recipe that will give the flavor to your lentils. I find my chorizo in my local supermarket (Publix) and at Costco, it is the Spanish brand Palacios which is pretty good.

These lentils with chorizo freeze very well, so consider making a big batch and having some ready in the freezer for those lunch boxes or a last minute dinner.

Lentils are of a great nutritional value: high in protein, fiber and iron. A great addition to anyone’s diet!!

Lentils with chorizo

★★★★ 4 from 1 reviews

• Author: Carla
• Prep Time: 10
• Cook Time: 20
• Total Time: 30 minutes
• Category: Main course

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Description

Quick flavorful lentils. Packed with protein and fiber, a great family dinner.

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Ingredients

Scale 1x2x3x

• 1 lb green lentils
• 1 onion
• ½ can tomato paste
• 4 oz Spanish-style chorizo
• 9–10 cups water
• 1 bay leave
• Salt
• Pepper
• Olive oil

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Instructions

1. Finely cut the onion and sauté until it’s well cooked and turns golden.
2. Add the tomato paste with a cup of water to dissolve and let cook for 5-10 minutes.
3. Cut the chorizo in thin slices and add to the tomato sauce. Cook for 3-4 minutes until the chorizo has released some of its flavor.
4. Add the lentils, water, bay leave, salt and pepper. Cook at medium low for 15 minutes or until the lentils are done but not too soft. They will continue to cook while cooling down. If you see that they need more water while cooking, add it.

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Notes

• You can use tomato sauce instead of tomato paste. In this case just cook it a bit longer to increase the flavor.
• For the chorizo make sure it is a good quality one as it is the key ingredient that will give the flavor to your lentils. I use the Spanish brand Palacios that I find in my local supermarket and at Costco. For this quantity of lentils, I use half of the chorizo.
• Different types of lentils cook at different speeds, make sure to check them as they cook. You don’t want to overcook your lentils otherwise you’ll end up with a mashed lentil soup.
• You can add diced potato and/or carrots to the stew if you like.
• These lentils freeze very well, so consider making a big batch and having ready in the freezer for those lunch boxes or a quick dinner.