Lentils With Chorizo Recipes

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LENTILS WITH CHORIZO, GREENS AND YELLOW RICE



Lentils With Chorizo, Greens and Yellow Rice image

Interpretations of beans and rice - a humble, hearty, filling and delicious meal - are found throughout the world, made with various types of dried bean (sometimes called peas). In many versions, the cooked rice and beans are folded together in the pot. Others, like this one, serve the rice on the side. Here, lentils are cooked Spanish-style, with chorizo and greens for a thick stew. If you want it to be soupier, thin it with a little water or broth, and feel free to omit the sausage to make it vegetarian.

Provided by David Tanis

Categories     dinner, lunch, beans, grains and rice, main course

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 17

2 tablespoons olive oil
1 large onion, diced (about 1 1/2 cups)
Salt and pepper
8 ounces dry-cured Spanish chorizo or other spicy sausage, cut into 1/2-inch chunks
1 teaspoon cumin seeds, toasted and ground
1 teaspoon minced garlic
1 tablespoon pimentón dulce (sweet Spanish smoked paprika)
1 pound large green or brown lentils, rinsed and drained
4 cups thinly sliced chard (about 2 bunches)
3 tablespoons chopped scallions, both white and green parts
2 cups white long-grain or basmati rice
2 tablespoons olive oil
1 small onion, finely diced
1 (1-inch) piece cinnamon stick
6 whole cloves
1 teaspoon turmeric or powdered annatto
1/2 teaspoon salt

Steps:

  • Make the lentils: Put 2 tablespoons olive oil in a heavy-bottomed soup pot or Dutch oven over medium-high heat. When hot, add onion, stir to coat with oil, and season well with salt and pepper. Cook, stirring, until softened and beginning to brown, about 5 minutes.
  • Lower heat to medium, add chorizo and continue to cook mixture until chorizo has browned a bit. Add cumin, garlic and pimentón, and stir to combine.
  • Add lentils to pot and pour in 6 cups water. Cover and bring to a boil over high heat, add 1 teaspoon salt, then turn down to a low simmer. Keep pot covered with lid ajar, and simmer gently, stirring occasionally, for 45 minutes, until well cooked and porridgelike. (Add a small amount of water to loosen slightly if necessary.)
  • Add the chard, pushing down to help it wilt. Put on lid and cook 15 minutes more until chard is well cooked. Stir to combine with lentils.
  • Meanwhile, cook the rice: Rinse rice well in a bowl of cold water until water runs clear, then drain. Put 2 tablespoons olive oil in a 2-quart saucepan over medium-high heat.
  • Add onion and cook, stirring, until softened and starting to color, 3 to 4 minutes. Add rice and stir to coat. Add cinnamon, cloves, turmeric, salt and 2 1/2 cups water. Bring to a boil, then turn heat to very low. Cook for 15 minutes, then turn it off and leave to steam with the lid on for up to 30 minutes.
  • To serve, put a large ladle of stewed lentils in a low wide soup bowl and place a large spoonful of rice next to it. Sprinkle with scallions.

Nutrition Facts : @context http, Calories 557, UnsaturatedFat 11 grams, Carbohydrate 83 grams, Fat 15 grams, Fiber 10 grams, Protein 25 grams, SaturatedFat 3 grams, Sodium 705 milligrams, Sugar 5 grams, TransFat 0 grams

LENTILS WITH CHORIZO



Lentils with Chorizo image

A very typical stew of lentils with chorizo. Quick and easy to make!

Provided by Spanish Recipes with Sofia

Categories     Quick and Easy     Weeknight Dinners     Quick     Pantry-Friendly     Dairy-Free     Shellfish-Free     Overnight     Full Meal     Gluten-Free     Egg-Free     Soy-Free     Fish-Free     Peanut-Free     Tree Nut-Free     Grain-Free     Sugar-Free     Stove

Time 30m

Yield 4

Number Of Ingredients 11

350 gram Lentils
1 Potato
1 Carrot
1 Onion
1 Tomato
150 gram Mexican Chorizo
to taste Salt
to taste Ground Black Pepper
to taste Smoked Paprika
1 Bay Leaf
as needed Olive Oil

Steps:

  • Soak the Lentils (350 gram) in a bowl of cold water overnight.
  • Chop the Potato (1).
  • Slice the Carrot (1).
  • Chop the Onion (1).
  • Dice the Tomato (1).
  • Slice the Mexican Chorizo (150 gram).
  • In a pan, add Olive Oil (as needed), onion, carrot, and tomato. Cook for 5-10 minutes.
  • Bring the lentils and water to a boil.
  • To the vegetable mixture, add potato and chorizo.
  • Season with Salt (to taste), Smoked Paprika (to taste), and Ground Black Pepper (to taste).
  • To the pot with the lentils, add the Bay Leaf (1).
  • Add the vegetable and chorizo mixture into the pot with the lentils. Add more water if needed. Cook for 15-20 minutes.
  • Serve and enjoy!

Nutrition Facts : Calories 103 calories, Protein 8.1 g, Fat 0.4 g, Carbohydrate 17.7 g, Fiber 2.9 g, Sugar 1.2 g, Sodium 68.3 mg, SaturatedFat 0.0 g, TransFat 0 g, Cholesterol 0 mg, UnsaturatedFat 0.2 g

LENTILS WITH CHORIZO



Lentils with Chorizo image

This is a quick, easy Mexican dinner. Serve with warm tortillas.

Provided by Sherbear1

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 50m

Yield 5

Number Of Ingredients 13

½ pound dry lentils
1 cube chicken bouillon
½ (1 pound) Mexican chorizo, casing removed and meat crumbled
6 slices bacon
1 Roma (plum) tomato, diced
1 tomatillo, diced
1 small white onion, diced
2 cloves garlic, minced
½ cup water
½ bunch cilantro, chopped
⅛ teaspoon cumin
5 teaspoons crumbled cotija cheese, divided
5 teaspoons sour cream, divided

Steps:

  • Rinse lentils; place in large pot. Pour enough water into the pot to cover the lentils by 2 inches; add the chicken bouillon cube to the pot. Bring to simmer; cook until lentils are just tender, about 20 minutes.
  • While lentils are cooking, heat a large skillet over medium-high heat. Cook chorizo until brown, 10 to 15 minutes. Remove from pan. In the same pan, lightly fry bacon until cooked but still soft, about 5 minutes. Remove bacon, leaving drippings in pan. Chop bacon.
  • Cook the tomato, tomatillo, onion, and garlic in the bacon fat until soft, about 5 minutes. Stir in the water and cilantro; transfer mixture to a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree until smooth.
  • Stir the pureed vegetables, cooked chorizo, cooked bacon, and cumin into the lentils and cooking water. Stir over medium heat until hot, about 5 minutes. Serve in bowls; top each bowl with a teaspoon of cotija cheese and a dollop of sour cream.

Nutrition Facts : Calories 528.3 calories, Carbohydrate 27.2 g, Cholesterol 67.9 mg, Fat 35.1 g, Fiber 9.6 g, Protein 26.5 g, SaturatedFat 12.8 g, Sodium 1078.2 mg, Sugar 3.4 g

CHORIZO AND LENTIL STEW



Chorizo and Lentil Stew image

Learn how to make a traditional Spanish Chorizo and Lentil stew with this classic recipe. The earthy flavour of slowly cooked lentils combined with some spicy chorizo sausage for the perfect winter warmer.

Provided by Javier De La Hormaza

Categories     Spanish Soups & Stews

Yield 4

Number Of Ingredients 13

500gr of dried pardina lentils
1.5ltr hot water
350g of fresh cooking chorizo sausage
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 leek (white only), washed and finely chopped
1 large carrot, peeled and finely chopped
1 green pepper, finely chopped
1 large beef tomato, peeled and finely chopped
1 bay leaf
1 tsp of Spanish smoked paprika dulce
5 tablespoons of extra virgin olive oil

Steps:

  • In a large pan, heat 4 tablespoons of the oil and gently fry the chopped garlic, onion, carrot, leek, pepper and bay leaf for about 5 minutes or until soft. Add the smoked paprika and chopped tomato and fry for a further 3 minutes.
  • Add the lentils and cover with the hot water. Season the lentils with salt and and simmer with the lid on for about 40 minutes, preventing the liquid from boiling as the lentils will split. Shake the pan now and again to thicken the liquid.
  • Whilst the lentils are cooking, heat the remaining oil in a large frying pan and fry the chorizo sausages for 2 minutes on each side. Drain on to some kitchen paper and add to the lentil stew for the last 10 minutes of cooking.
  • Once the lentils are tender, cover with a lid and allow to rest for 5 minutes before serving in warm soup bowls with some crusty bread and a glass of red txakoli.

LENTILS WITH CHORIZO SAUSAGE



Lentils With Chorizo Sausage image

I love lentils! I like this recipe more than the other lentils and chorizo recipe I submitted, because the flavors are blended much better. Translated from "Atrévete a cocinar" by Karlos Arguiñano. NOTES: (1) Original measurements are 1 tumber-glass full (or two deciliters) for the lentils, and a tsp is literally a teaspoon, like what you use to stir your coffee. This author doesn't split hairs when it comes to measurement and doesn't recommend graduated containers or scales to cook. (2) As always, if you find the lentils are getting thick, add more water. If you don't have a pressure-cooker, the amount of water needed will increase from 6 dL to 1 L (or 3 tumblers to 5 tumblers), and the cooking time increases from 6-8 minutes to 40-45 minutes.

Provided by Valeria

Categories     Stew

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

225 g brown lentils
100 g chorizo sausage
1 medium onion
1 large carrot
4 garlic cloves
3/4 liter cold water
1/2 teaspoon paprika
1 bay leaf
salt

Steps:

  • Place lentils in pressure-cooker. Peel carrot, onion and garlic cloves. Add vegetables, whole, to pressure-cooker along with bay leaf.
  • Cut chorizo into four pieces and add to cooker. Add cold water, salt to taste and paprika, bring to boil, uncovered.
  • When it starts to boil, place pressure-cooker cover and seal. When the pressure-indicator rises let cook 8 minutes.
  • Turn off heat, carefully move handle to safe position to eliminate pressure. Wait for all steam to clear and open.
  • Discard bay leaf. Transfer onion, carrot and garlic to hand-blender receptacle and blend with hand blender. Return pureed vegetables to lentils, mix well and serve.

Nutrition Facts : Calories 673, Fat 20.6, SaturatedFat 7.4, Cholesterol 44, Sodium 659.5, Carbohydrate 79.8, Fiber 36.4, Sugar 6.4, Protein 42.4

SPICY LENTILS WITH CHORIZO



Spicy Lentils With Chorizo image

From Cooking Light. Serving size: 1 cup lentil mixture and 1 tablespoon cheese. Per serving: 306 calories, 8.3 g fat, 20.1 g protein,39.6 g carb, 12.8 g fiber, 15 mg cholesterol.

Provided by ratherbeswimmin

Categories     Lentil

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 cup finely chopped onion
3/4 cup crumbled spanish chorizo sausage (about 3 ounces)
1/2 cup finely chopped carrot
1/3 cup finely chopped red bell pepper
2 garlic cloves, minced
3 cups fat-free chicken broth
3 cups water
2 cups dried lentils
1 3/4 cups cubed yukon gold potatoes
1 1/2 cups chopped tomatoes
2 teaspoons hot pepper sauce
1/2 teaspoon salt
1/2 cup grated fresh parmesan cheese

Steps:

  • Heat oil in a large pot over low heat.
  • Add in onion and the next 4 ingredients; cook for 10 minutes or until tender, stirring often.
  • Add broth and the next 5 ingredients; bring to a boil.
  • Lower heat and simmer 30 minutes or until lentils are tender.
  • Stir in salt.
  • Ladle into individual bowls and sprinkle with parmesan cheese.

Nutrition Facts : Calories 311.3, Fat 8.3, SaturatedFat 3, Cholesterol 14.9, Sodium 600.6, Carbohydrate 40.9, Fiber 16.3, Sugar 3.7, Protein 18.9

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From mycolombianrecipes.com


LENTILS WITH CHORIZO IN A GLASS | FOODS & WINES FROM SPAIN
150 gr Ham bone 80 gr chorizo 1 onion 1 green pepper 4 medium potatoes 1 carrot 1 garlic clove 80 gr lentils 15 gr Pimentón de la Vera black pepper; 5.25 oz Ham bone 2.75 oz chorizo 1 onion 1 green pepper 4 medium potatoes 1 carrot 1 garlic clove 2.75 oz lentils 0.5 oz Pimentón de la Vera black pepper
From foodswinesfromspain.com


HOMEMADE LENTILS WITH CHORIZO AND RICE - RECIPES | GOYA FOODS
Directions. Kitchen View. Step 1. Place lentils in saucepan; pour in enough cold water to cover. Let stand overnight; drain. Step 2. Heat oil in Dutch oven or large saucepan set over medium heat; cook chorizo, carrots, celery, onion, red pepper, garlic, Adobo seasoning, cumin, paprika and oregano for 5 to 8 minutes or until chorizo is starting ...
From goya.com


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