Nº 25 · Spanish & Mediterranean · serves 4

Spanish Lentils with Chorizo

Name: Spanish Lentils with Chorizo
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Yield: 4
Cuisine: Spanish
Ingredients: 1 tbsp olive oil; 250 g pardina lentils, rinsed; 100 g mild chorizo, sliced; 1 + 2 onion + garlic cloves; 2 carrots; 2 (± 400 g) potatoes; 200 g passata; 900 ml vegetable stock; 1 tsp sweet paprika; 1 bay leaf; 1 tbsp sherry or wine vinegar; salt and pepper; 1 baguette or rustic loaf

In Spain: Lentejas con chorizo

This is how all of Spain eats on a weeknight: a thick, smoky lentil stew you'll want to mop up with a hunk of bread.

€7–9approx. €1.75–2.25 ppMild15 min prepLOW 6–7 hrs · HIGH 3–4 hrsFreezes well

Method

1
Rinse the lentils in a sieve until the water runs clear; there's no need to soak them. Peel the potatoes and carrots and cut them into 2 cm cubes.
2
Fry the chorizo in the olive oil for 2 minutes, then add the onion and garlic and soften for 3 minutes. Take the pan off the heat before stirring in the paprika; it burns quickly.
3
Tip everything into the slow cooker with the lentils, vegetables, passata, bay leaf and stock. Don't add salt yet: you'll do that at the end.
4
Cook with the lid on for 6–7 hours on LOW or 3–4 hours on HIGH, until the lentils are completely soft.
5
Too thick? Stir in a little hot water. Remove the bay leaf and season with salt, pepper and the vinegar.

Flavourful Cooking · slowcookerspain.com/en/recipes/spanish-lentils-with-chorizo/

Spanish Lentils with Chorizo

Ingredients serves 4

To serve

Method