gimmesomeoven5.0
Spanish Chorizo Lentil Stew
This Spanish Chorizo Lentil Stew recipe is incredibly easy to make and full of the coziest savory flavors.
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 10 min🔥 Cook: 35 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
📝 Preparation Steps
1
Brown the chorizo. Cook the chorizo in a large stockpot over medium heat, stirring occasionally, for about ⏱️ 5 minutes (or until most of the fat has melted out). Transfer the chorizo to a plate lined with a paper towel. Reserve 1 tablespoon of the remaining fat and discard the rest.
2
Sauté the veggies. Heat the remaining 1 tablespoon of chorizo fat in the same stockpot over medium-high heat. Add the onion, carrots and celery and sauté for ⏱️ 5 minutes, stirring occasionally. Add the garlic and sauté for ⏱️ 1-2 minutes, until fragrant.
large carrots (sliced)2
3
Simmer. Add 7 cups stock, lentils, potatoes, tomato paste, bay leaf, cooked chorizo, and stir to combine. Continue cooking until the stew reaches a simmer. Reduce heat to medium-low to maintain the simmer. Cover and cook until the lentils and potatoes are tender, about ⏱️ 20 minutes.
tomato paste2 tablespoonsbay leaf1
4
Season. Discard the bay leaf. If you would like a brothier stew, feel free to add in a bit of extra stock. Taste the soup and season with salt and black pepper as needed. (See note below below too if the soup seems too greasy at this point.)
bay leaf1
5
Serve. Serve warm, garnished with lots of chopped fresh chives.
chopped fresh chives (for topping)
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...