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Essential Cuisine

Recipe Inspiration

Lentil and Chorizo Stew

Lentil and Chorizo Stew
PREP TIME: 15 mins
COOKING TIME: 45 mins
SERVES: 4
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.
NUTRIENTS PER 100G:
Calories186kcal
Fat12g
Saturates2.7g
Sugar1.4g
Salt0.76g

Ingredients...

250g lentils (any colour)

100ml olive oil

1 small chorizo sliced

100g diced pancetta

3 chopped cloves of garlic

1 large onion chopped

1 pinch of saffron

1 tsp of smoked paprika

1 small red chilli

150ml red wine

500ml Essential Cuisine Chicken Stock

1 bay leaf

2 diced carrots

1 diced medium potato

Handful of chopped fresh parsley

Method...

1. Soak the lentils for half an hour. Even though small lentils in packets usually don’t need soaking, Spanish women tend to soak anyway.

2. Heat a suitable heavy bottomed saucepan. Add the olive oil and fry the chorizo and ham.

3. Add the garlic and the onions fry until browned. Stir in the saffron, paprika, chilli and the cloves.

4. Pour in the red wine and the chicken stock and add the lentils.

5. Add the bay leaf and all the vegetables, bring to the boil cover with a lid and simmer for 40-50 minutes or until the lentils are tender. You may need to add some further water, if the stew becomes too heavy the consistency should be flowing and not tight.

6. When the lentils are tender stir in the chopped parsley and season to your taste.

7. Your traditional lentejas is now ready to serve.

This recipe features...

Chicken Stock Mix

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From Garden To Kitchen Recipe Book

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Eat Street Recipe Book

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