Lentejas con Chorizo

Spanish · 60 min · Beans · vegetarian, vegan, gluten-free, dairy-free

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Ingredients

• 400 g brown lentils
• 200 g cooking chorizo
• 1 yellow onion
• 2 carrots
• 1 potato
• 200 g canned chopped tomatoes
• 1 tsp sweet pimenton
• 1 bay leaf
• 3 tbsp olive oil
• 1.5 tsp fine salt

Method

1. Soften the chopped onion and carrots in olive oil for 6 minutes.
2. Add the sliced chorizo and fry 3 minutes to release its paprika oil.
3. Stir in the pimenton and tomatoes and cook 2 minutes.
4. Add the rinsed lentils, diced potato, bay leaf, and 1.2 litres water.
5. Bring to a boil, then simmer 35 minutes until the lentils are tender.
6. Season and rest 5 minutes so the broth thickens before serving.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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