Another winter, another lentil recipe. This is a pretty traditional “lentejas con chorizo” recipe, if you make a double batch it freezes really well.
Adapted from Recetas de Rechupete
- 250 g pardina lentils, rinsed
- 3 large carrots, peeled and cut into 1/2″ pieces
- 2 cloves garlic, minced
- 1 large onion, chopped finely
- 1/2 red pepper, chopped finely
- 2 bay leaves
- 1/2 teaspoon Pimentón de la Vera (smoked paprika)
- 1 teaspoon sweet paprika (or half sweet, half hot)
- salt and pepper, to taste
- 1 400 g can of tomato sauce
- 2 TB tomato paste
- 100 g Spanish spicy chorizo, skin removed and cut into 1/2″ pieces
- olive oil
Sauté the onions and garlic over medium heat in a couple of good glugs of olive oil until they start to soften. Add the carrots and red pepper and sauté for 5 minutes or so, until the carrots start to soften slightly. Add the lentils and chorizo and fry them in the oil and vegetables for a few minutes, until the chorizo starts to render fat. Add in the bay leaves, paprikas, tomato paste and tomato sauce. Add three sauce cans’ worth of water and stir. Salt and pepper to taste. Allow the lentils to simmer over medium heat for approximately 45 minutes, stirring occasionally, until the lentils and carrots are tender.