Stewed Lentils with Chorizo (Lentejas Estofadas)
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Ingredients
- 300 g dried brown lentils
- 150 g chorizo, diced
- 1 onion, finely chopped
- 2 carrots, cubed
- 2 garlic cloves
- 2 ripe tomatoes, finely chopped
- 1 tsp sweet smoked paprika
- 900 ml chicken stock
- 1 bay leaves
Nutrition (per serving)
- Calories
- 486 kcal
- Protein
- 29.9 g
- Carbohydrate
- 48.6 g
- of which sugars
- 8 g
- Fat
- 15.8 g
- of which saturates
- 5.6 g
- Fibre
- 10.8 g
- Salt
- 2.91 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat a splash of oil from the chorizo in a large pot, add the chorizo and fry for 3 minutes, then add the onion, carrots and garlic and cook for 6 minutes until softened.
- 2
Stir in the tomatoes, smoked paprika and bay leaf and cook for 3 minutes.
- 3
Add the lentils and chicken stock, bring to the boil, then cover and simmer for 30-35 minutes, stirring occasionally, until the lentils are tender.
- 4
Uncover and simmer for a final 5 minutes to thicken slightly, adding a splash of water if it looks dry.
- 5
Lift out the bay leaf, season to taste and serve hot.
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