Chorizo and Lentil Stew

Name: Chorizo and Lentil Stew
Total time: 2400 s
Yield: 4 servings
Cuisine: British
Ingredients: 250 g lentils; 150 g chorizo, sliced; 1 tbsp olive oil; 1 onion, chopped; 1 bay leaf; 1 tsp smoked paprika; 1 can (400 g) crushed tomatoes; 1 cup white wine or chicken broth; salt and pepper to taste

蛟龍Stormwyrm @stormwyrm

I had some chorizo left over from Christmas, and this is one of my go to recipes for using it up. It's a nice, hearty stew perfect for cool, rainy days. 🇪🇸🌭🍲

蛟龍Stormwyrm @stormwyrm

I had some chorizo left over from Christmas, and this is one of my go to recipes for using it up. It's a nice, hearty stew perfect for cool, rainy days. 🇪🇸🌭🍲

Saved

Ingredients

40 minutes

4 servings

250 glentils
150 gchorizo, sliced
1 tbspolive oil
1onion, chopped
1bay leaf
1 tspsmoked paprika
1 can (400 g)crushed tomatoes
1 cupwhite wine or chicken broth
salt and pepper to taste

Saved

Steps

40 minutes

1

Heat olive oil in a saucepan on medium heat. Add chorizo, fry until lightly browned, about 3 minutes.
2

Add onions, fry until transparent, another 3 minutes. Reduce heat to medium low, add bay leaf and paprika, mix well.
3

Add lentils, stir for a bit too coat in the oils. Mix in crushed tomatoes, wine or broth. Season with salt and pepper. Raise heat to medium and bring to a boil. Reduce heat to medium low and simmer until lentils are tender, about 30 minutes.