Lentils with chorizo
4 servings
50 minutes
Lentils with chorizo is a dish that embodies the aromatic harmony of Mediterranean cuisine. Its roots trace back to Spanish gastronomy, where the combination of spicy chorizo sausage and tender lentils became a symbol of cozy family dinners. The thick, rich texture of the dish is enhanced by the flavors of sweet onion, green pepper, and tomatoes that add softness and a slight tanginess. Black pepper and paprika add warm spice, while bay leaves release their subtle aroma during cooking. This hearty and warming treat is perfect for cool evenings when one craves something nourishing and rich. It can be served as a standalone dish or complemented with fresh bread that highlights the depth of flavor. Lentils with chorizo are not only delicious but also nutritious, filling the body with proteins and fiber.
1
Finely chop the onion, green pepper, and garlic. In a pot, start sautéing the onion in olive oil, then add the pepper and garlic. Sauté on low heat for about 10 minutes, stirring occasionally.
- Onion: 1 head
- Green pepper: 1 piece
- Garlic: 2 cloves
- Olive oil: 50 ml
2
At this time, chop the tomatoes finely. You can even blend them in a blender. Add the chopped tomatoes to the onion and pepper mixture and sauté for another 7 minutes.
- Tomatoes: 3 pieces
3
Rinse the lentils in cold water. Add the lentils to the pot with the sautéed tomato mixture and mix well. Add a bay leaf to the pot. Pour cold water over the lentils and cook on medium heat until boiling. Then reduce the heat and cook for about 20 minutes. If using a pressure cooker, follow the recommended cooking time for lentils.
- Brown lentils: 380 g
- Bay leaf: 1 piece
- Water: 1.5 l
4
Meanwhile, peel the potatoes and carrots and cut them into pieces about 1-2 cm thick. Cut the chorizo into pieces about 1 cm thick. Before adding the chorizo to the lentils, I lightly fry it in a pan to render out excess fat from the chorizo.
- Potato: 150 g
- Carrot: 1 piece
- Chorizo: 200 g
5
After 20 minutes, add potatoes, carrots, chorizo, black pepper, paprika, and salt to the pot with lentils. Keep in mind that chorizo is quite salty and spicy sausage, so I advise not to add too much salt. Cook for another 10-15 minutes.
- Potato: 150 g
- Carrot: 1 piece
- Chorizo: 200 g
- Ground black pepper: to taste
- Pimenton: 1 teaspoon
- Salt: to taste
6
I recommend periodically tasting the lentils for doneness, as different varieties require different cooking times. Also, if you prefer a more liquid version (soup-like), you can add hot water during the cooking process.
- Water: 1.5 l