Spanish lentils with chorizo

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
  • water
  • 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.




Smoked Salmon & Lentil Salad

This recipe is a lunchtime favorite in our office. It comes from my boss’s husband, he’s the cook in their family. We have a little kitchenette at work, so quick & easy cold salads like this are ideal. You also save loads of money on going out to lunch!  Although one time I did remark to my friend and colleague, Becky, that “we’ve had smoked salmon TWICE this week!” and her reply was “think about what you’ve just said.” First world problems, indeed.


  • 250 grams cooked lentils
  • 100 grams smoked salmon, “deshebrado” or cut/shredded into little pieces
  • 75 grams capers in their juice
  • 4 medium tomatoes, chopped into 1/2-inch pieces
  • 1 TB quality olive oil
  • 1 TB balsamic vinegar
  • 1 tsp dried oregano
  • cracked black pepper, to taste


Combine lentils, salmon pieces, capers, tomatoes, oregano and black pepper in a bowl. Stir together well and then dress with olive oil and vinegar. There is no need to add salt as the ingredients are already quite briny.

The salad makes a nice accompaniment to Wasa crackers and soup, it’s hearty and filling without being heavy.

Servings: Four. 188 calories.