RED LENTIL & CHORIZO SOUP
Sweet smoked paprika and cumin flavour this rustic blend topped with spicy Spanish sausage
Provided by Barney Desmazery
Categories Lunch, Main course
Time 1h
Number Of Ingredients 13
Steps:
- Heat the oil in a large pan. Add the chorizo and cook until crisp and it has released its oils. Remove with a slotted spoon into a bowl, leaving the fat in the pan. Fry the onion, carrots and cumin seeds for 10 mins until soft and glistening, then add the garlic and fry for 1 min more. Scatter over the paprika and sugar, cook for 1 min, then splash in the vinegar. Simmer for a moment, then stir in the lentils, and pour over the tomatoes and chicken stock.
- Give it a good stir, then simmer for 30 mins or until the lentils are tender. Blitz with a hand blender until smooth-ish but still chunky. Can be made several days ahead or frozen for 6 months at this point. Serve in bowls, drizzled with yogurt and olive oil, scattered with the chorizo and a sprinkling of paprika.
Nutrition Facts : Calories 260 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 18 grams protein, Sodium 1.1 milligram of sodium
SPANISH CHORIZO AND LENTIL STEW
This traditional Spanish chorizo and lentil stew is flavorful without being spicy and is packed with fiber and protein with Spanish pardina lentils and vegetables.
Provided by Amber Hoffman
Categories Soups And Stews
Time 50m
Number Of Ingredients 12
Steps:
- Add olive oil, onion, garlic, carrots, and pepper to a medium to large-sized dutch oven.
- Cook over medium-high heat until the vegetables start to soften, about 5-7 minutes.
- Add the bay leaves, cumin, paprika, salt, and pepper, and chorizo. Stir well and cook for 2-3 minutes.
- Add the lentils and coat in the mixture. Allow the lentils to cook until they start to sweat, about 2-3 minutes.
- Add the chicken broth and stir well. Bring to a boil and then reduce the heat to simmer.
- Cook for about 35-40 minutes or until the lentils are soft.
CHORIZO AND LENTIL STEW
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
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.
SPANISH LENTIL SOUP WITH CHORIZO
When I first arrived in Córdoba, Spain to study for a year, the cook in my dorm served this, my first lunch in my new home. I had never had lentils before, but this dish quickly became my absolute favorite. My additions to the recipe are the garlic, onion and potato; I tried carrot once but I overcooked it and was traumatized by the mushiness, so I haven't done that since. The best part about this recipe is it costs less than $10 to make and feeds many.
Provided by Valeria
Categories Lentil
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Soak the lentils in cold water for an hour prior to cooking.
- Heat olive oil on low heat, add onion and garlic. Sautée until onion begins to look translucent and garlic browns a little.
- Add water and lentils, bring to a boil and reduce to a simmer. Add potato.
- Add chorizo, in one inch slices.
- Cook until lentils get soft and expand and chorizo filling strains against natural casing, about 40-45 minutes.
- Serve warm with crusty bread.
Nutrition Facts : Calories 333, Fat 12.7, SaturatedFat 3.6, Cholesterol 17.6, Sodium 255, Carbohydrate 36.7, Fiber 15.6, Sugar 1.8, Protein 18.1
LENTILS WITH CHORIZO
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
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
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