Lentil and chorizo stew recipe
Chorizo is one of the Spanish charcuterie products more popular outside our country. Today we are going to make a traditional stew which combines lentils with chorizo. There are many different regional varieties to this dish. Every grandmother cooks it adding her own personal touch. Nutritious and delicious!
Ingredients (4 people):
• 550 g brown lentils – Puy or pardina are good varieties
• 200 g chorizo from Mariscal & Sarroca
• 1 onion
• 2 carrots
• 4 garlic cloves
• salt
• 1 tsp sweet paprika
• 1 bay leave
• Water
Wash the lentils and put them in the pot with the peeled carrots, onion and garlic cloves. Add the bay leave and the chorizo, cut into small cubes. Pour 6 glasses of water in the pot, season with salt and paprika. Cook covered over a low fire.
Cooking times vary depending on the lentil variety used. Check the pack, and once the lentils are soft and all ingredients are cooked through, remove the onion, carrot and garlic cloves and blend with a stick blender. Add the resulting purée to the lentils, mix together and serve hot. This stew freezes well.
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