Lentils. As loved by some as hated by others. In my case they are loved a lot! since it is without a doubt my favorite legume and it is not missing from my table neither in summer nor in winter. When the cold appears they are the protagonists of spoon dishes like these lentils with chorizo and tomato that I teach you how to prepare in Free Recipes.
When it's hot, they become part of my salads, some of which you can also see in Free Recipes. The lentils with chorizo They are a classic of Spanish gastronomy. At home I make them with vegetables that I grind and camouflage, thus avoiding hearing that we don't like vegetables, and everyone eats so richly! I hope you cheer up with this stew that, with the cold that accompanies us these days, is very appealing.
2 diners 1h 30m Main course Low difficulty Additional features: Cheap cost, Popular in Autumn-Winter, Boiled, Spanish recipes Ingredients:
- 200 grams of lentils
- 2 pieces of chorizo
- 1 teaspoon of sweet paprika
- 1 pinch of salt
- 1 pinch ground black pepper
- 1 pinch minced garlic
- 3 ripe tomatoes
- 2 cloves of garlic
- 1 onion
- 1 carrot
- 1 jet of extra virgin olive oil
Steps to follow to make this recipe: 1
To prepare the lentils with chorizo and tomato, the day before we put the legumes to soak. For this we put them in a bowl and add water leaving them on the kitchen counter.
The next day we drain them and wash them well. We put them in a saucepan with water (it must cover at least a couple of fingers above the lentils) and we put them on the fire so that they are done. We remove from time to time and we are testing to see if they start to be soft.
Trick: If necessary, add more water during cooking but not in excess so that they are not too liquid.
Meanwhile let's go preparing the base or sofrito lentils with chorizo. To do this, peel the garlic, cut them into sheets and put them in a frying pan with a splash of olive oil on the fire.
Peel and chop the onion and add it to the pan. Stir occasionally. Peel and chop the carrot and put it in the pan. And finally we peel and cut the tomatoes into small pieces or grate them and add them to the pan. We stir frequently until the vegetables are done and we have the sofrito ready. We can leave it as is or pass it through the mixer. We reserve.
When the lentils with tomato and onion are almost soft, we break the chorizo into pieces and add it to the pot. In addition we put salt, black pepper, paprika and a little garlic. Mix well and let the lentils with chorizo finish.
When they are almost ready, add the sofrito, stir well and cook the lentils with chorizo and tomato at least 10 or 15 more minutes. If necessary, we rectify the point of salt. Bon appetit!
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