Homemade Spanish Chorizo Lentil Stew
- Yield 4
- Prep 10 minutes
- Cook 35 minutes
- Total 45 minutes
Homemade Spanish Chorizo Lentil Stew is a soup recipe on Avoteb. The yield on the card is 4. Plan on 45 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 7 ounces Spanish chorizo (dry cured), diced
- 1 medium white or yellow onion, diced
- 2 large carrots, sliced
- 2 celery stalks, sliced
- 4 garlic cloves, minced or pressed
- 7 to 8 cups chicken or vegetable stock
- 1 cup uncooked brown lentils, rinsed and drained
- 1 pound Yukon Gold potatoes, diced
- 2 tablespoons tomato paste
- 1 bay leaf
- fine sea salt and freshly-cracked black pepper
- chopped fresh chives, for topping
Method
Brown the chorizo. Leave the chorizo in a large stockpot over a medium burner, stirring occasionally, for about 5 minutes (or until most of the fat has melted out). Move the chorizo to a plate lined with a paper towel. Reserve 1 tablespoon of the remaining fat and discard the rest.
Sauté the veggies. Warm the remaining 1 tablespoon of chorizo fat in the same stockpot over medium-a hot burner. Tip in the onion, carrots and celery and sauté for 5 minutes, stirring occasionally. Tip in the garlic and sauté for 1-2 minutes, until fragrant.
Let it bubble gently. Tip in 7 cups stock, lentils, potatoes, tomato paste, bay leaf, cooked chorizo, and stir to combine. Continue cooking until the stew reaches a let it bubble gently. Lower heat to medium-low to maintain the let it bubble gently. Lid and cook until the lentils and potatoes are tender, about 20 minutes.
Salt Discard the bay leaf. If you would like a brothier stew, feel free to add in a bit of extra stock. Taste the soup and season with salt and black pepper as needed. (See note below below too if the soup seems too greasy at this point.)
Plate Plate warm, garnished with lots of chopped fresh chives.
