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We hope you got benefit from reading it, now let's go back to lentils with chorizo recipe. To cook lentils with chorizo you only need 15 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Lentils with chorizo:
- Provide 750 g of pardina lentils (small ones).
- Provide 1 of large spring onion.
- Get 1 of leek.
- Provide 3 of carrots.
- Prepare 1 of garlic clove.
- Get 1 piece of ginger.
- Take 1 tsp of aji rojo (or half chopped red chilli).
- Prepare 1 tsp of pimentón dulce (paprika).
- Get 1-2 of bay leaves.
- Provide 1-2 of bacon strips (1 cm wide).
- Get 3 of Spanish chorizos.
- Use of Water.
- Take of Olive oil.
- Use of Salt.
- Provide 1 of ripe tomato.
Steps to make Lentils with chorizo:
- Peel and cut the leek, onion and carrots into very small pieces. Grate the garlic clove and the ginger. Poach it slowly in a pan with olive oil for around 10 minutes (if you are using red chili instead of aji, cut it in very small peaces and add it here!).
- After 10-12 minutes, add the bacon and tomato - peeled and cut into small pieces -, the ají (if you are using it dry), the bay leaves and salt. Let poach for 5 more minutes.
- Then add the paprika, and after a minute, not more (otherwise the paprika will get burnt), add the lentils - previously washed and drained. Add enough water, more than to cover the lentils, but not too much, so that they do not remain watery at the end (we can always correct if water evaporates!).
- When they get to boil, leave them over medium heat for around 20 minutes. Then, add the chorizo (I normally cut it into slices about 1.5 cm thick).
- Cook them for around 20-30 more minutes, until the lentils are soft, and add more water if needed. We normally serve it with some white rice. Enjoy them!!!.
Spicy chorizo and peppery lentils make this stew unforgettable. Sausage - I use chorizo, but any sausage will do. Pan-fried sea bass pairs perfectly with this smoky chorizo and puy lentil side dish. By this point, you might be beginning to realise I love chorizo. It packs in so much flavour and this recipe is no exception.
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