Name: Spanish Lentil Stew (Lentejas)
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 2 h
Ingredients: 1 lb green lentils, rinsed and (optional) soaked for 1 hour and drained; 3-6 cups water (or chicken broth) and 1/2 cup water; 1/2 lb mild chorizo sausage (Spanish chorizo if possible, Mexican if not); 1 (14.5 oz) can fire roasted tomatoes, diced and drained; 1 large carrot, diced; 2 medium yellow potatoes, diced; 1 large onion, diced; 3 cloves garlic, sliced; 3 bay leaves; 1.5 tsp salt; 2 tsp smoked paprika (not your regular paprika); olive oil; a loaf of crusty bread

Description

A replica of a favorite lentil recipe from my trip to Spain.

Ingredients

Scale

1 lb green lentils, rinsed and (optional) soaked for 1 hour and drained
3–6 cups water (or chicken broth) and 1/2 cup water
1/2 lb mild chorizo sausage (Spanish chorizo if possible, Mexican if not)
1 (14.5 oz) can fire roasted tomatoes, diced and drained
1 large carrot, diced
2 medium yellow potatoes, diced
1 large onion, diced
3 cloves garlic, sliced
3 bay leaves
1.5 tsp salt
2 tsp smoked paprika (not your regular paprika)
olive oil
a loaf of crusty bread

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Instructions

Prepare the chorizo by either cooking it through as a whole link and slicing into medallions or by removing it from its casing and browning.
In a large pot, combine lentils, chorizo, tomatoes, carrot, potatoes, bay leaves, and salt. Add enough water to cover the lentils and bring to a gentle boil on the stove before reducing to medium heat.
Simmer lentils for 45 min. to 1 hr. 15 min. adding more water as needed to keep them covered.
While the lentils cook, add two tablespoons of olive oil to a saute pan and add the sliced garlic until it picks up some nice color. Remove the garlic from the pan, leaving the oil, and set aside.
Add the diced onions to the pan and cook on medium low heat until they are translucent. Remove onions and set aside.
Measure out the remaining 1/2 cup of water and place it near the stove. Lift the pan off the heat, add a splash more oil, and add the smoked paprika. Put the pan back down on the heat for about 15 seconds and stir the paprika around to release the flavor. Immediately pour the water into the pan to prevent paprika from burning.
In a blender or food processor, add the garlic, onions, and water with smoked paprika. Blend into a paste. (Careful, mixture will be hot.)
Gently stir this paste into the simmering lentils in the pot on the stove and allow the lentils to finish their cooking time. Lentils will be done when potatoes and carrots are cooked through and the lentils are soft.

Notes

If you want to save time, you can add the diced onions and garlic in with the lentils at the beginning, but the flavors won’t be as rich and vibrant. This freezes and refrigerates well and is almost better the next day. Serve with a nice loaf of crusty bread. Serves 8.

Nutrition

Serving Size: 8