lentejas con chorizo.

Classic Spanish cuisine, warm, spicy meaty soup filled with lentils, potatoes and chorizo.

Ingredients:

  • 1 cup dried brown lentils.

  • 1 medium white onion, small dice.

  • 3 cloves garlic, finely chopped.

  • 1 large russet potatoes, large dice.

  • 2-3 roma tomatoes or 8oz of canned diced tomatoes.

  • 1 tbsp tomato paste.

  • 1 tbsp nora pepper paste. (optional)

  • 2 links semi-cured chorizo/chorizo fresco peeled and cut into 1/2” thick coins.

  • 3 slices serrano ham.

  • 3 strips thick-cut bacon, cut into strips.

  • 1 tbsp extra virgin olive oil.

  • 1L chicken/veg stock, water works too.

  • 100mL dry white wine.

  • 1 bay leaf.

  • 1 tsp cumin powder.

  • 1/2 tsp coriander powder.

  • 1/2 tbsp Spanish smoked paprika.

  • 1/2 tbsp Spanish sweet paprika.

  • 1 small bunch cilantro, chopped.

  • sherry/red wine vinegar.

  • kosher salt.

Equipment:

  • Large heavy-bottomed pot.

Yield:

  • 2L of stew.

suggested:

sourdough bread.

Execution:

  1. cook.

  • Heat olive oil over medum heat in a large heavy-bottomed pot, add the chorizo and brown slightly.

  • Remove from the pot and add bacon.

  • Cook until rendered and crisp, remove from the pot.

  • Reduce the heat to medium-low, add the onions and cook until translucent, stirring often, add a pinch of salt.

  • Add the garlic and cook until aromatic then add the coriander powder, paprika, and cumin powder, cook for another 30 seconds.

  • Add the tomato and nora pepper paste, cook for 2-3 minutes or until the paste sticks to the pan and the colour darkens.

  • Add the chopped tomatoes and a pinch of salt, cook for about 5 minutes or until the tomatoes have fully broken down and have formed a thick sauce.

  • Add the chorizo and bay leaf.

  • Add the white wine, increase the heat to medium-high, reduce the liquid by half, add the stock and lentils and bring to a boil, cover with a lid and reduce to a simmer over low heat.

  • Allow to cook for 25-30 minutes or until the lentils are tender.

  • Add the bacon, ham and potatoes during the last 15 minutes of cooking.

  • Once the potatoes are cooked through, cut the heat, season to taste with sherry vinegar and salt.

  • Add the chopped cilantro and serve.