Lentil and chorizo stew - Lentejas con chorizo

Recipe by Neil Morris - 23 April 2012

lentil-and-chorizo-stew

Region: Castilla y Leon

Preparation: 15 minutes

Cooking time: 1 hour

Oven temp: cooked on hob

Difficulty: easy

Serves: 4

non-veg

The origin of this lentil and chorizo stew is open to debate as there are many variations of the dish across the regions. It almost certainly originated in the north and the lentil-growers in Castilla y Leon are currently the largest producers of the pardina lentils that should be used in this dish if possible. It may have had its roots in the Pyrenees where these lentils are thought to have originally grown in Spain.

One thing is certain however; as the lentils made there way south, they encountered the wonderful Spanish chorizo and this delicious and comforting dish was born! This version is very simple to make but full of flavour and should be served with some warm and crusty bread.

Shopping list

  • olive oil (aceite de oliva)
  • 200g pardina/brown lentils (Lentejas Pardinas)
  • 1 small leek (puerro pequeño)
  • 2 onions (cebollas)
  • 2 garlic cloves (dientes de ajo)
  • 1 large carrot (zanahoria grande)
  • 1 bay leaf (hoja de laurel)
  • sprig of rosemary (ramita de romero)
  • 200g chorizo
  • 1 tbsp mild paprika (pimentón dulce)
  • 400-500 ml good quality vegetable stock (caldo de verduras)
  • salt (sal)
  • freshly ground black pepper (pimienta recién molida negro)
  • parsley (perejil) to garnish

Method

Finely chop the onions and garlic and fry gently in a saucepan with 2 tbsp of olive oil until softened but not brown. Add the chopped leek and carrot and cook for a further minute or two then add the lentils, chopped or sliced chorizo, paprika, bay leaf, rosemary and 400 ml of the stock and combine well. Season to taste and bring to a simmer.

Cover and cook very gently for 45 mins until the lentils are cooked and the sauce is quite thick.

Tip: Check during cooking and if it looks too dry use some of the extra stock to moisten

Once it is ready, remove the bay leaf and rosemary sprig and stir in another tbsp of olive oil to give the sauce a shine and then serve in a bowl garnished with some parsley.

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