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Green lentil and chorizo stew Recipe

Ingredients for people

  • Green lentil(s) : 500 g
  • Chorizo : 140 g
  • Onion(s) : 2 whole
  • Garlic clove(s) : 3 whole
  • White part of leek(s) : 2 whole
  • Chicken stock : 350 ml
  • Smoked paprika : 1 Tsp
  • Bay leaf (-ves) : 1 whole
  • Fresh thyme : 1 sprig
  • 1

    Start by cooking the lentils: rinse the lentils under cold running water until the water runs clear. Place in a saucepan with unsalted water, the bay leaf and the thyme. Cook until the lentils are tender (30-35 minutes). Drain and allow to cool.

  • 2

    Peel and finely dice the chorizo, onions, garlic and the leeks.

  • 3

    Heat a large saucepan and add a drizzle of olive oil. Add the onion and leek to the pan and cook until soft. Add the garlic and cook for 1 minute before adding the chorizo. Stir over a medium heat for a couple of minutes and then add the lentils, paprika and the chicken stock. Bring to the boil and simmer for 5-10 minutes or until you have a nice thick stew. Season with salt and pepper.

Chef's tip

«Cured chorizo should be used in this recipe - raw chorizo will make the stew very greasy.»

A quick and easy Spanish stew that is hearty, warming and uses cheap ingredients.

Rate this recipe :

(45 votes)

  • Preparation  10mins
  • Cooking time  45mins
  • Rest time  0h

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