Stewed Lentils & Chorizo

Name: Stewed Lentils & Chorizo
Yield: 4 servings
Cuisine: British
Ingredients: 1 Onion *finely chopped; 1-2 cloves Garlic *finely chopped; 250 g Chorizo *cut about 1cm thick pieces; 1 Carrot; 1-2 Potatoes; 1 tablespoon Olive Oil; 1 cup Dry Lentils *rinsed; 3 cups Chicken Stock OR Vegetable Stock *Salt Reduced OR Unsalted Stock recommended; *Note: If you use Salted Stock, use 2 cups of Stock and 1 cup Water; 1 tablespoon Ground Paprika; Salt & Pepper; 1 tablespoon chopped Parsley

Hiroko Liston @hirokoliston

Melbourne, Australia

I was supposed to be cooking Dahl (Lentil Curry) today. I decided to add Chorizo that I had in the fridge for a while. As I know Chorizo is Spanish and ‘Spanish’ suggested me to add Garlic and Paprika. I added Carrot and Potatoes as well. The dish ended up such a stew, but it was so good. That’s why I am now writing down how I cooked it.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

1Onion *finely chopped
1-2 clovesGarlic *finely chopped
250 gChorizo *cut about 1cm thick pieces
1Carrot
1-2Potatoes
1 tablespoonOlive Oil
1 cupDry Lentils *rinsed
3 cupsChicken Stock OR Vegetable Stock *Salt Reduced OR Unsalted Stock recommended
*Note: If you use Salted Stock, use 2 cups of Stock and 1 cup Water
1 tablespoonGround Paprika
Salt & Pepper
1 tablespoonchopped Parsley

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Steps

1

Finely chop up Onion and Garlic. Cut Carrot and Potatoes into chunky bite-size pieces. Place Dry Lentils in a colander and rinse under cold water.
2

Heat Oil in a pot over medium heat, cook Onion, Garlic and Chorizo for a few minutes. Add Chicken Stock (OR Vegetable Stock) and rinsed Dry Lentils, bring to the boil, and simmer over low heat for 15 minutes.
3

Add Carrot and Potato, add some Water if more liquid is needed, bring back to the boil, and cook 15 minutes OR until Carrot and Potato are soft.
4

Season with Salt & Black Pepper, but you probably don’t need to add Salt if Stock is salted. Sprinkle with some chopped Parsley and serve with nice crusty Bread.