Lentils with Chorizo

Main Dishes | European cuisine

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

Lentils with Chorizo

Ingredients

Black Beluga Lentils - 13.4 oz
Chorizo - 7.1 oz
Orange Bell Peppers - 1 piece
Tomatoes - 3 pieces
Onion - 1 head
Garlic - 2 cloves
Carrot - 1 piece
Potato - 5.3 oz
Water - 1 qt
Bay leaf - 1 piece
Salt - to taste
Ground Black Pepper - to taste
Olive Oil - 1 fl oz
Paprika - 1 teaspoon

Step by Step guide

Step 1

Finely chop the onion, green bell pepper, and garlic. In a pot, start sautéing the onion in olive oil, then add the bell pepper and garlic. Sauté on low heat for about 10 minutes, stirring occasionally.

Step 2

Meanwhile, finely chop the tomatoes. You can even blend them. Add the chopped tomatoes to the onion and pepper mixture and sauté for another 7 minutes.

Step 3

Rinse the lentils in cold water. Add the lentils to the pot with the sautéed tomato mixture and mix well. Add the bay leaf to the pot. Pour in cold water, bring to a boil over medium heat. Then reduce the heat and cook for about 20 minutes. If using a pressure cooker, follow the recommended cooking time for lentils.

Step 4

In the meantime, peel the potato and carrot and cut them into pieces about 1-2 cm thick. Slice the chorizo into pieces about 1 cm thick. Before adding the chorizo to the lentils, I lightly fry it in a pan to render out excess fat.

Step 5

After 20 minutes, add the potato, carrot, chorizo, black pepper, paprika, and salt to the pot with the lentils. Keep in mind that chorizo is quite salty and spicy, so I recommend not adding too much salt. Cook for another 10-15 minutes.

Step 6

I recommend periodically tasting the lentils for doneness, as different varieties require different cooking times. Also, with the addition of water—if you prefer a more liquid version (soup-like), you can add hot water during the cooking process.