Lentejas estofadas con verduras y chorizo muy fáciles 
Easy Stewed Lentils with Vegetables and Chorizo
Yesterday, I found a lentil recipe with pumpkin from Jose, and since I had some pumpkin for making a vegetable cream, I used a piece in the lentils. They turned out delicious!
Easy Stewed Lentils with Vegetables and Chorizo
Yesterday, I found a lentil recipe with pumpkin from Jose, and since I had some pumpkin for making a vegetable cream, I used a piece in the lentils. They turned out delicious!
Cooking Instructions
- 1
Start by making a quick sauté. Add extra virgin olive oil to the bottom of the pot. When it's hot, add the finely chopped onion, tomato, and both peppers. Add salt and let the vegetables cook over medium heat.
- 2
Here's a trick my mom always uses to remove the fat from the chorizos before adding them to the stew. Cut the chorizo into 4 thick slices, place them in a saucepan with water, and let them boil for about 15 minutes. You'll see a lot of the fat stays in the water, making the stewed lentils less heavy.
- 3
In the pot with the sauté ready, add the peeled and sliced carrots, cubed pumpkin, chopped potato, and lentils (I added them directly without soaking).
- 4
Now add the smoked paprika and stir everything together to lightly toast the paprika. Just a few seconds because it burns very quickly.
- 5
Cover all the ingredients with water, about two fingers above. Add the chorizo and bay leaves, and a couple of pinches of salt or even half a bouillon cube if you like. Cover the pot and let it simmer for about an hour on very low heat. Mine is a regular pot, but you can also use a pressure cooker and adjust the time. Uncover and let it thicken for another half hour, check if all the ingredients are well cooked, and it's ready.
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