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Lentil & Chorizo Stew

Preparation time: 15-25 minutes

Cooking time: 30 to 120 minutes

Serve with: great on it's own but works with pasta or rice

Serves: 5 or 6 depending on appetite

Ingredients

  • 200g Or more of cured chorizo sausage (don't buy the kind that's found in a supermarket or grocery store refrigerator - cured meats don't need to be refrigerated)
  • Two cans of green lentils
  • One (400g) can of chopped tomatoes
  • 400ml Hot water
  • Chicken stock cube or pot
  • One large onion (approx. 150g peeled)
  • Two carrots (approx. 150g peeled)
  • 100g Leek (or more if you like)
  • 5-6 Decent size cloves of garlic
  • One large potato (400g)
  • 5g Smoked paprika
  • Olive oil as necessary
  • Salt and pepper to taste

Method

  • Slice the chorizo (3-4m thickness) and gently sauté until slightly crisp (no need for oil), meanwhile;
    • dice the onion
    • dice the carrot
    • peel the garlic cloves
    • chop the potato into bite sized pieces
    • slice the leek
  • Remove the chorizo from the pot or pan and place in a bowl (but leave the oil)
  • It's optional but we like to finely chop around a quarter of the chorizo slices into four so there's at least a small piece in every bite
  • Use the oil from the chorizo to sauté the onion and carrot until the onion becomes ever so slightly translucent
  • Crush and add the garlic and the smoked paprika and sauté for a few more minutes
  • Mix the chicken stock cube or pot with the water
  • Now add the chorizo back, pour in the lentils (no need to drain unless you find the stew too thin), the chopped tomatoes, the chicken stock and the chopped potato
  • Simmer on a low heat for at least 30 minutes (I do 2hrs if we have time), or until the potato is soft
  • Add the leek around 10 minutes before the end
  • Add salt and pepper to your taste right at the end
  • Add more paprika too if you'd like

Notes

I actually use around 400g of chorizo because we love it so much, but it's probably too much for most.