Lentils with Chorizo

🛒 Ingredients

• Brown or Green Lentils (dry) 50 g · 175 kcal
• Spanish Chorizo (semi-cured, sliced) 50 g · 200 kcal
• Onion (diced) 38 g · 15 kcal
• Carrot (diced) 15 g · 6 kcal
• Garlic (minced) 3 g · 4 kcal
• Crushed Tomatoes or Tomato Paste 25 g · 20 kcal
• Olive Oil 7 g · 63 kcal
• Smoked Paprika 1 g · 3 kcal
• Bay Leaf 0 g · 0 kcal
• Water or Chicken Broth 462 g · 0 kcal

👨‍🍳 Instructions

1. Rinse the lentils thoroughly under cold water; set aside. Dice the onion, carrot, and mince the garlic.
2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced chorizo and cook until lightly browned and some fat is rendered, then remove the chorizo and set aside.
3. Add the diced onion, carrot, and minced garlic to the pot with the remaining chorizo fat. Sauté for 5-7 minutes until the vegetables soften.
4. Stir in the crushed tomatoes or tomato paste and smoked paprika; cook for 1 minute, stirring constantly.
5. Add the rinsed lentils, bay leaf, water or broth, and return the cooked chorizo to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 40-50 minutes.
6. Check if lentils are tender; if not, continue simmering until they are. Season with salt to taste, remove the bay leaf before serving. Serve hot, optionally garnished with fresh parsley.