SPANISH LENTIL SOUP
Travel all the way to Europe with this easy and flavorful Spanish recipe!
Provided by PetitChef_Official
Categories main dish
Time 55m
Yield 4
Number Of Ingredients 16
Steps:
- Put the water and the lentils in the pot and bring to a boil. Leave on medium heat for 15 minutes.
- Add the peeled and diced potato and tomato. Add the minced onion and peppers. Peel the garlic cloves and put them whole in the pot.
- Peel the carrot and slice it. Add them with the diced bacon.
- Put the chorizo slices on a paper towel, and put it in the microwave oven for 1 minute to take the grease out of it.
- Add the chorizo in the pot, salt, pepper, paprika, some red food coloring and some olive oil. Stir well, cover and leave to simmer for 25 minutes.
- There you are, your Spanish lentil soup is ready!
GARLIC PRAWNS WITH ASIAN PUY LENTILS
Don't dismiss lentils too quickly - they're filling, healthy and easy to combine with other flavours, as this dish proves.
Provided by Lesley Waters
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 11
Steps:
- Place the prawns in a shallow dish. Mix together half the finely chopped chilli, lime zest and juice, garlic and oil, then pour over the prawns. Cover and chill for 20 mins to marinate.
- Meanwhile, put the lentils in a pan, cover with twice their depth in water, bring to the boil, then simmer for 15-20 mins until tender. Top up the water if you need to.
- To make the dressing, put the remaining chopped chilli, the soy, honey and vinegar into a small bowl and stir together. Drain the lentils, then tip into a large bowl. Spoon over almost all the dressing while the lentils are hot, tip in the sesame seeds, then mix well.
- Heat a frying pan until really hot. Lift the prawns out of the marinade, then fry for 1-2 mins each side until pink and lightly golden. Pour in the marinade and bring to the boil. Fold the chopped coriander through the lentils, then spoon onto serving plates. Top with the prawns and any pan juices.
Nutrition Facts : Calories 349 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 33 grams protein, Sodium 1.89 milligram of sodium
SOUPY SPANISH LENTILS WITH CHORIZO AND MANCHEGO TOAST
Soupy Spanish Lentils with Chorizo and Manchego Toast will have you not minding winter! Braised lentils with spicy chorizo sausage kicked up with red wine and Spanish spices and topped with melted Manchego cheese over crusty bread is perfect winter comfort food!
Provided by By: Carol | From A Chef's Kitchen
Categories Beef
Time 1h15m
Number Of Ingredients 19
Steps:
- Heat olive oil over medium-high heat in a large skillet or deep saute pan. Place sausages in the pan and cook 6-7 minutes, turning to brown on all sides. Transfer to a plate. (Sausages will not be cooked all the way through at this point.)
- Place onion in the hot fat. Reduce heat to medium and cook 7 to 8 minutes or until beginning to soften. Add the celery and cook 4 to 5 minutes more.
- Add the garlic, stir until fragrant. Add the chopped roasted red bell pepper, the tomato paste, the wine and cook 1 minute.
- Add 4 cups of chicken broth and bring to a boil. Add the lentils, smoked paprika and crushed red pepper flakes. Bring to a boil.
- Slice chorizo into 1/4 to 1/3-inch slices. Add to the pan with the lentils.
- Reduce heat, cover slightly and simmer 30 to 45 minutes or until lentils are tender, adding additional chicken broth as needed to maintain a "soupy" consistency. Add red wine vinegar and adjust seasoning with salt and black pepper. Stir in parsley. Let rest while making the toast.
- Preheat broiler on high. Combine softened butter and garlic. Spread over the slices of bread then top with grated cheese.
- Place on a baking sheet then place under the broiler for 2-3 minutes or until hot and bubbly.
Nutrition Facts : ServingSize 1, Calories 916 kcal, Carbohydrate 86 g, Protein 47 g, Fat 39 g, SaturatedFat 16 g, Cholesterol 79 mg, Sodium 1816 mg, Fiber 24 g, Sugar 10 g, UnsaturatedFat 7 g
SPANISH GARLIC SHRIMP (GAMBAS AL AJILLO)
Every Spanish restaurant serves this dish of shrimp cloaked in garlic-infused olive oil with smoky hints of paprika and a touch of sweetness from sherry. Make sure you have all your ingredients together before you head to the stove since, start to finish, this cooks in mere minutes. It's great for a tapas party, since you can prep everything ahead of time. Just spoon the shrimp and sauce over toasted bread and sprinkle more cayenne and parsley on top to enjoy.
Provided by Chef John
Categories Appetizers and Snacks Tapas
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Slice garlic thinly. Season shrimp with kosher salt and paprika. Mix to coat.
- Heat garlic and oil in a skillet over medium heat. Cook until garlic starts to turn golden, about 2 minutes. Add shrimp and increase heat to high. Toss and turn shrimp with tongs until starting to curl but still undercooked, about 2 minutes. Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more. Remove from heat. Stir in parsley with a spoon.
Nutrition Facts : Calories 227.2 calories, Carbohydrate 2.5 g, Cholesterol 172.6 mg, Fat 15.1 g, Fiber 0.3 g, Protein 18.8 g, SaturatedFat 2.2 g, Sodium 344.3 mg, Sugar 0.1 g
SPANISH LENTILS WITH PRAWNS AND CHORIZO RECIPE
This dish uses sofrito, an amazing Spanish flavour base that is usually found in paella, but here is used to create a flavour packed sauce for lentils, prawns and chorizo. A one-pan dinner that will bring a little Spanish flair to your weeknights.
Provided by Kristy Komadina
Time 30m
Yield SERVES
Number Of Ingredients 14
Steps:
- Pour 2 tablespoons of the oil into a large deep frying pan. Fry the chorizo on medium heat until crisp and it has released a lot of it's colour and flavour into the oil. Remove from the pan and set aside, reserving the oil in the pan. Add the prawns and fry for 2-3 minutes until slightly underdone but pink. Set aside. Add the rest of the oil into the pan and throw in the onion. Fry, stirring, for 6-8 minutes until soft. Next add the saffron, paprika, chilli flakes, garlic and capsicum to the pan. Cook for a further 5 minutes until soft. Then add the tomatoes crushing with a wooden spoon inside the pan. Cook for around 10 minutes until reduced and pulpy. Add the 1/2 cup of water and cook for another 10 minutes or so until very soft, pulpy and saucy. Season the sofrito generously with salt and pepper. It should taste slightly over seasoned at this stage. Add the lentils and reserved chorizo and prawns to the pan. Stir until heated through. Kristy is a mother of three who loves feeding her family wholesome, nutritious and above all delicious food. She has her own food blog called The Life She Made where she posts family style recipes and talks about life as a stay at home mother.
SPICY SHRIMP AND LENTILS RECIPE
How to Make Great Spicy Shrimp Served with Lentils
Provided by G. Stephen Jones
Categories Main Course
Time 40m
Number Of Ingredients 13
Steps:
- In a bowl big enough to hold all the shrimp, combine the teaspoon of fresh ginger, 1 teaspoon Garam Masala, a little salt & pepper with the shrimp. Let this all stand for 10 minutes while you start the lentils.
- Start by heating a large saute (frying) pan or Dutch oven over medium heat. When hot, add 1 tablespoon of butter to the pan.
- When it melts, add the shallot, garlic and 1 tablespoon of fresh ginger. Give it a stir and saute until the shallot starts to become translucent - 2 to 3 minutes.Important: Don't let the garlic burn or it will become bitter. Make sure you watch, stir and lower heat if you think the garlic is starting to burn.
- Add the tomatoes. Season with salt & pepper and continue cooking for 3 minutes.
- Add the lentils, stir to combine with the other ingredients and add 3 cups of water (chicken or fish stock if you want to add even more flavor to this dish). Bring the liquid to a simmer being careful not to let it boil. Cook for about 12 minutes until the lentils start to tender and the mixture starts to thicken up.
- Add ½ teaspoon of the Garam Marsala and cook for another 3 minutes.
- Add the spinach and coconut cream to the lentils and stir to combine. The spinach will wilt into the lentils. Taste and adjust seasoning with salt and pepper if needed.
- Divide the lentil mixture in bowls and transfer the shrimp to each bowl. Top with a little fresh cilantro and serve.
- Enjoy!
SPANISH TIGER PRAWNS (SHRIMPS)
I regularly cook these for dinner parties and they remain a firm favourite. I have had to teach numerous friends the recipe and have had the dish cooked for me many times on return invitations. It is important that the prawns are raw, with the heads on, as this is where much of the flavour comes from. Fresh are better, but frozen tiger prawns make a perfectly satisfactory alternative if necessary. Birds-eye chillies are very small, but very hot. During marinading, a small amount of this heat is transferred to the oil and sherry. Be careful not to bite into one of these chilles, though - you will find yourself stuffing your mouth full of bread to numb the burn! I normally serve the dish as a starter, in the pan in the centre of the table and accompanied with lots of fresh French bread for dunking. Wonderfully tasty and typically Spanish.
Provided by Snowbunny Andorra
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix a count the olive oil and sherry in a shallow dish. Add garlic, chillies, salt and pepper. Squeeze lemon into mixture.
- Remove shells from prawns. Squeeze the heads into the mixture, place the prawns and heads into the mixture and discard the remaining shells. The squeezing of the heads is a very important step and should not be forgotten, however squeemish!
- Ensure the prawns are mostly covered by the mixture. If not, add more sherry and olive oi in equal measures.
- Cover and leave to marinade at cool room temperature for as long as possible, preferably 3 hours. If less time is available, add more garlic and chillies. Mix occasionally to cover the prawns.
- Remove prawns from mixture, leaving heads in the sauce, and place to one side.
- Heat the marinade over a high heat until bubbling and the heads have turned pink.
- Return the raw prawns to the pan and stir until just cooked.
- Remove some heads from the pan if desired, although a few make an attractive addition, and the Spanish traditionally suck any remaining juice from them.
- Serve in the pan in the centre of the table with lots of crust bread for dipping.
Nutrition Facts : Calories 1161.8, Fat 69.2, SaturatedFat 9.8, Cholesterol 380, Sodium 391.3, Carbohydrate 15, Fiber 0.8, Sugar 3.1, Protein 51.4
LENTEJAS CON CHORIZO RECIPE (SIMPLE SPANISH LENTIL SOUP)
A simple and delicious lentejas con chorizo recipe. This Spanish lentil soup is traditional and perfect for cold days!
Provided by Lauren Aloise
Categories Soup
Time 1h
Number Of Ingredients 13
Steps:
- Rinse your lentils and look them over carefully for pebbles or debris.
- Since cooking the lentils is what takes the longest, start by covering them with cold water or stock and bringing to a simmer.
- Add the celery, aromatics, and ham bone and simmer as you prepare the sofrito (the lentils should take about 40 minutes to cook, though this depends on the variety - taste them often so that they don't overcook and become mushy).
- Cut 3/4 of the chorizo into rounds, place them in a heavy frying pan and turn up the heat. Sear the chorizo on each side, allowing the fat to render.
- Remove the chorizo from the pan and reserve for later. Mince the uncooked 1/4 of the chorizo for later use as well.
- In the pan with the chorizo grease, add 1/4 cup of olive oil over a medium heat
- Add the onions and cook slowly until starting to brown (about 7 minutes)
- Add the carrots and cook another 5 minutes or so, until everything is cooked through and golden
- Add the garlic for another couple of minutes
- Add the tomatoes, minced chorizo, tomato paste and roasted pepper paste
- Cook over medium heat, stirring, until completely reduced to a paste (sofrito)
- Add this sofrito mixture to the lentils, and simmer together until all of the flavors are well combined. Taste the lentils often to make sure you don't overcook them.
- Once cooked through, remove the aromatics and the celery from the pot and let the soup sit, uncovered, for as long as you can wait (the longer, the better combined the flavors will be)
- Serve hot and top with the seared chorizo and some pickled peppers if you can get them!
- Enjoy your homemade lentejas con chorizo!
- Tip: if you like a thicker version, remove a couple of ladles of lentils before adding the sofrito (make sure they're cooked through) and run this through the blender until smooth. Add back to the soup for a thicker version.
Nutrition Facts : Calories 437.1 kcal, Carbohydrate 56.67 g, Protein 27.2 g, Fat 11.61 g, SaturatedFat 3.33 g, Cholesterol 23.3 mg, Sodium 907.56 mg, Fiber 18.03 g, Sugar 14.39 g, ServingSize 1 serving
SPANISH PRAWNS WITH SPICY LENTILS
Make and share this Spanish Prawns With Spicy Lentils recipe from Food.com.
Provided by JustJanS
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon oil in a large saucepan over medium heat.
- Add the onion and chorizo, and cook, stirring, for 5 minutes until the onion softens and the chorizo starts to crisp. Stir in harissa and cook for a further minute.
- Add tomatoes, lentils, capsicum and stock, bring to a boil, then reduce heat to low and simmer, stirring occasionally, for 20 minutes until the mixture has thickened slightly.
- Season the prawns with sea salt and freshly ground black pepper, then add to the pan. Cover and cook for 5 minutes or until the prawns are just cooked through.
- Stir in the parsley, then serve with crusty bread and a mixed salad.
Nutrition Facts : Calories 1001.5, Fat 14.6, SaturatedFat 3.6, Cholesterol 205, Sodium 480.7, Carbohydrate 133.4, Fiber 64, Sugar 10.8, Protein 84
SPANISH PRAWNS
Richly flavoured smoky prawns with a feel of Spain about them
Provided by davidnunn1
Time 15m
Yield Serves 2
Number Of Ingredients 0
Steps:
- (optional) If using whole prawns, remove the shells and heads. I flavour my cooking oil by frying the heads and shells over a moderate heat, squashing the heads to release all of the lovely prawn flavour. Remove the solids with a slotted spoon and discard.
- Combine all the marinade ingredients in a bowl. Enjoy the lovely aroma, then add the prawns. Leave to marinate for half an hour, stirring once or twice to ensure the prawns are well coated.
- Heat the oil in a wide frying pan, and tip the prawns in. Cook until opaque - don't over or under cook the prawns.
- Transfer the prawns to the plates. Add the lemon juice to the pan whilst it is still hot and use to deglaze. Pour the resulting sauce over the top of the prawns.
- Goes well with spicy sweet potato wedges and cauliflower 'couscous'.
TAPAS-STYLE SPANISH PRAWNS.
A simple but tasty dish that combines prawns and chorizo sausage. The addition of smoked paprika and fresh lemon zest really add some zing to this meal.
Provided by Pietro
Categories European
Time 26m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 1. Heat oil in a large frying pan over medium heat.
- 2. Add chorizo, onions and garlic.
- 3. Cook, stirring occasionally, until chorizo is cooked and onions are soft.
- 4. Add paprika. Cook, stirring, for one 1 minute or until fragrant.
- 5. Add prawns. Cook, stirring, for about 1 or 2 minutes, or until almost cooked.
- 6. Add tomatoes, capsicum strips and lemon rind.
- 7. Season with salt and pepper.
- 8. Bring to boil. Reduce heat and simmer for about 2 minutes or until prawns are soft.
- 9. Stir in chopped parsley.
- 10. Garnish prawns with extra chopped parsley. Serve with lemon wedges.
- Serving suggestions. Individual serves in tapas dishes with fresh crusty bread on side. Use as a topping on bed of polenta. You may even prefer to serve with fettucine. This dish is versatile so you can experiment to produce a combination that suits your palate.
Nutrition Facts : Calories 306.7, Fat 16.6, SaturatedFat 5, Cholesterol 183.9, Sodium 1090.7, Carbohydrate 13.1, Fiber 2.9, Sugar 5.5, Protein 26.3
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.
ONE-POT PRAWN & LENTIL CURRY
Freeze the dhal base of this curry for busy weeknights. It's cheap, easy and really versatile - simply defrost and add prawns, veg or meat
Provided by Barney Desmazery
Categories Dinner
Time 1h45m
Number Of Ingredients 16
Steps:
- Rinse the lentils a few times, then tip into a bowl, cover with cold water and leave to soak. Meanwhile, heat 2 tbsp oil in a shallow casserole or sauté pan, and cook the onion with a pinch of salt for 10 mins until it starts to turn golden. Add the garlic, ginger, turmeric, chilli powder, cumin seeds and ground coriander, and cook for 3 mins until the mixture is sticky. Stir in the tomato purée and tamarind, if using, followed by the chopped tomatoes. Simmer for 8-10 mins until you have a thick paste.
- Rinse the soaked lentils again until the water runs clear, then drain. Stir the lentils into the tomato base, then tip in 600ml water (use some to swill out the tomato can) and the stock cube. Bring to the boil, then reduce the heat to a gentle simmer, cover and cook, stirring occasionally, for 50 mins-1 hr, topping up with more water if needed, until the lentils are soft and have started to cook down into the sauce. Stir through the garam masala. Can now be left to cool completely, then chilled for up to three days or frozen for up to six months (see below).
- To cook the prawns, reheat the chilled or defrosted frozen sauce in a saucepan until simmering (see below), then tip in the prawns and cook for 5 mins. Season with salt to taste, then drizzle with the rest of the oil and stir briefly. Slice the green chillies and sprinkle these over with a few coriander leaves, then scatter with pickled onions (see recipe below) to serve.
Nutrition Facts : Calories 267 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 1.3 milligram of sodium
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