Guiso de Lentejas (Lentil and Chorizo Stew)
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Ingredients
- 300 g cooking chorizo sausages
- 300 g dried brown lentils
- 2 carrots, diced
- 300 g waxy potatoes, peeled and diced
- 1 onion, finely chopped
- 3 garlic cloves
- 2 ripe tomatoes
- 900 ml beef stock
- 1 tsp sweet paprika
Nutrition (per serving)
- Calories
- 658 kcal
- Protein
- 38.3 g
- Carbohydrate
- 60.9 g
- of which sugars
- 9 g
- Fat
- 25.5 g
- of which saturates
- 9.3 g
- Fibre
- 12.2 g
- Salt
- 3.83 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the chorizo in a large pan for 6-7 minutes, until browned. Lift out and slice.
- 2
Add the onion, garlic and carrots to the pan and cook for 6 minutes, then stir in the sweet paprika and tomatoes and cook for 3 minutes.
- 3
Add the lentils, potatoes, beef stock and sliced chorizo. Bring to a simmer, cover and cook for 25-30 minutes, until the lentils and potatoes are tender and the chorizo is cooked through with no pink remaining.
- 4
Serve in deep bowls.
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