Lentejas con Chorizo
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Spanish · 60 min · Beans · gluten-free, dairy-free
415 cal
22g protein
48g carbs
15g fat
per serving · estimated
Ingredients
- 2 cups (14 oz) brown lentils
- 2 1/2 oz cooking chorizo
- 1 yellow onion
- 1 carrots
- 1 potato
- 2 1/2 oz canned diced tomatoes
- 1/4 tsp sweet pimenton
- 1 bay leaf
- 1 tbsp olive oil
- 1/2 tsp fine salt
Method (tap to check — screen stays awake)
- Soften the chopped onion and carrots in olive oil for 6 minutes.
- Add the sliced chorizo and fry 3 minutes to release its paprika oil.
- Stir in the pimenton and tomatoes and cook 2 minutes.
- Add the rinsed lentils, diced potato, bay leaf, and 5 cups water.
- Bring to a boil, then simmer 35 minutes until the lentils are tender.
- Season and rest 5 minutes so the broth thickens before serving.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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