Pardina Lentils with Chorizo
Traditional lentil stew with fresh chorizo, onion, garlic, and carrot, slow-cooked for an intense, homemade flavor.
Time: 70 min · Servings: 2 · Calories: 794 kcal
Ingredients
- 30 ml olive oil (generous drizzle)
- 10 g garlic
- 150 g onion
- 80 g carrot
- 200 g fresh chorizo
- 200 g pardina lentils
- 5 g paprika (to taste)
- 3 g cumin (four turns)
- 8 g salt (to taste)
- 800 ml water (quantity needed)
Method
- Pour a generous drizzle of olive oil into a pot and heat it over medium heat. Peel the garlic, chop it finely, and add it to the hot oil to sauté.
- Peel the onion, chop it finely, and add it along with the peeled and diced carrot. Add a little salt to help them sweat, cover, and let the flavors meld. Slice the fresh chorizo to seal it without falling apart.
- Rinse the pardina lentils thoroughly under the tap and drain them; they don't need pre-soaking.
- Add the chorizo to the pot to seal and brown slightly. Quickly add the paprika so it doesn't burn, then the washed lentils, and sauté for a moment to coat them in oil and keep their skins intact.
- Pour in water or broth to cover, add a few turns of cumin, cover, and cook over medium heat for 30 minutes. Check, adjust salt if necessary, add more water if needed, and continue cooking covered for another hour until the lentils are tender and perfectly cooked.
- Remove from heat and serve in traditional plates or small clay pots to enhance the homemade flavor. Serve with bread for dipping in the delicious broth.
Categories: Stews & Legumes · All recipes
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