Lentils with chorizo recipe

Dishes eaten with a spoon are the cuisine of our lives. In the mind of every family, there is a dish of lentils, made according to their grandparent’s or parent’s recipe, that gives them superpowers on the coldest of days. It is capable of warming the stomach and regaining strength, especially from autumn and through winter.

The most common recipes include lentils with chorizo, which is also known as lentil stew. Looking back at the origin, it is a typical dish of the province of Ávila which is where it spread to the rest of Spanish cooking. This was done with variants of meat, of course, directly related to the ancient slaughtering of pigs, such as black pudding or bacon. And also with vegetables and potatoes.

Health benefits? All of them. Lentils are the pulse with the highest concentration of nutrients, especially rich in carbohydrates which provide high levels of energy. In fact, their high iron content helps to combat anaemia. The dose of fibre also facilitates bowel transit and increases the feeling of fullness.

There is no need for more reasons to cook them because, in addition, the process is extremely simple and you just have to place the ingredients in the pan. They are an excellent option for the whole family and, even if you live alone, you can also freeze the leftovers. The recipe with chorizo below enables the ingredients and quantities to be adapted to taste, they can even be made as a vegetarian dish. There are as many alternatives as there are chefs.

Which lentils should I use?

Pardina lentils are the most common. The name is related to the colour and the small diameter that makes them perfect for any type of stew. If you buy dried lentils, soak them overnight the night before since they need between 4 and 12 hours of soaking. That way they gain texture, although it also increases their cooking time in the pan (between 40 and 50 minutes). If you choose tinned lentils, wash and drain them well before cooking them (remember that they will only need 10 minutes).

Ingredients for cooking lentils with chorizo

- 500 g of lentils

- 2/3 stringed chorizos (to taste)

- 100 g of black pudding (optional)

- 100 g of bacon (optional)

- 2 medium tomatoes

- 2 fresh potatoes and/or pumpkin

- 1 onion

- 1 carrot

- 1 clove of garlic

- Saffron

- Paprika

- Bay leaf

- Clove

- Extra virgin olive oil (EVOO)

- Salt

Method for lentils with chorizo

1. Finely chop the onions and tomatoes.

2. Fry the clove of garlic in a little olive oil, and then add the onion and tomato.

3. Once they have been lightly fried, add a few threads of saffron and a tablespoon of paprika. It is important to stir it well to prevent the paprika from burning.

4. Add the potatoes and carrot. Cover the stew with two or three fingers of water. Then season to taste, also add the bay leaf and clove.

5. Place the lid and leave to cook on a medium heat for around 15 minutes. Stir occasionally and, if the water level drops, add some more hot water.

6. The tinned lentils and meat you want to use are added 10 minutes before the end of the cooking time.  You can also cook the chorizo separately to remove the fat.

7. Leave the stew to finish cooking and, before the lentils lose their skin, turn off the heat. Wait for a few minutes before serving.