Lentils with chorizo
También disponible en castellano.
- Difficulty: easy
- Time: 20-25 minutes
- Tupper?: yes
- Freezer?: yes
This recipe… well, I made it up from what I thought lentejas (lentils) had. And it turned out OK!
Some people like them to be thicker, more like a cream, but I like it more when the lentils are whole and the soup is clear.
Note that pimentón or Spanish paprika is not your regular paprika. This one tastes like chorizo, and you can find it outside Spain –well, at least I was able to find it in the UK.
If you don't have sherry (I like to use fino ), you can use any other white wine.
I sometimes add a morcilla (blood sausage with onion), though this is optional. Some people add other meats, some make this dish vegetarian by removing the chorizo and add potato instead.
For 2 portions:
- 1 small can (200 g) of cooked lentils
- 1 tomato
- 1 small onion
- 1 garlic clove
- 1 carrot
- 15 cm of chorizo
- 200 ml of sherry wine
- 2-3 tablespoons of Spanish paprika (mild or spicy)
- A pinch of ground cumin
- 1 bayleaf
- Extra-virgin olive oil
Chop the tomato and the onion into small chunks. Pour 1 tablespoon of oil into a pan and make a sofrito with them (medium-heat). Once the onion starts to get soft, mince the garlic and add it to the sofrito.
Once the sofrito is done, put it apart. Add another tablespoon of oil to the pan and cook the chorizo, cut into 1-2cm slices.
Put the sofrito, the chorizo, the (chopped) carrot and the can of lentils into a pot. Pour the sherry, and add water until everything is covered.
Add salt and Spanish paprika to taste, a pinch of ground cumin and the bayleaf.
Let it cook –without a lid, so the alcohol evaporates– for some minutes. Since everything is already cooked it won't take long. It's done when it smells amazing.