Picture this: It’s a chilly evening, and you’re wrapped in your favorite blanket, craving something warm and hearty. Enter the Spanish Chorizo Lentil Stew—your culinary hero for the night. This dish is like a hug in a bowl, bursting with smoky chorizo flavors and earthy lentils, and it might just transport you to a cozy Spanish village, even if you’re just in your kitchen.
Steps
- Brown the Chorizo: In a large stockpot, cook the chorizo over medium heat for about 5 minutes, stirring occasionally until most of the fat is rendered. Transfer the chorizo to a plate lined with a paper towel, keeping 1 tablespoon of fat in the pot.
- Sauté the Vegetables: Using the reserved chorizo fat, sauté the onion, carrots, and celery in the same pot over medium-high heat for about 5 minutes. Add the garlic and continue to sauté for an additional 1-2 minutes until fragrant.
- Simmer the Stew: Pour in 7 cups of stock and add the lentils, potatoes, tomato paste, bay leaf, and the cooked chorizo to the pot. Stir the mixture, bring it to a simmer, then reduce the heat to medium-low. Cover and let it cook for about 20 minutes until the lentils and potatoes are tender.
- Season the Stew: Remove the bay leaf from the stew. If a thinner consistency is desired, add additional stock. Taste and adjust the seasoning with salt and black pepper as needed.
- Serve the Stew: Serve the stew warm, garnished with a generous amount of chopped fresh chives.
Ingredients
- 200g picante (spicy) or dulce (sweet) Spanish chorizo, diced
- 1 cup diced carrots
- 1 cup diced celery
- 1 medium onion, diced
- 4 cloves garlic, minced
- 7 cups chicken or vegetable stock
- 1 1/2 cups brown lentils
- 2 cups Yukon Gold potatoes, diced
- 3 tablespoons tomato paste
- 1 bay leaf
- Salt and black pepper, to taste
- Fresh chives, chopped (for garnish)
FAQ
- What is Spanish chorizo, and how is it different from Mexican chorizo?
- Spanish chorizo is a dry-cured sausage known for its smoked paprika and garlic flavors. Unlike Mexican chorizo, which is typically fresh, ground, and quite spicy, Spanish chorizo is hard and shelf-stable. It’s often used in dishes without needing to be cooked, but for this stew, it is sautéed to render out excess fat.
- Can I make this stew vegetarian or vegan?
- Yes, you can adapt this recipe to be vegetarian or vegan by using plant-based sausage alternatives like Beyond or Field Roast. Additionally, ensure to use vegetable stock for the broth.
- What type of lentils should I use for this stew?
- The recipe uses brown lentils, which cook quickly while maintaining their shape. However, you can use other types of lentils, but adjust the cooking time as needed, since different varieties may require more or less time to cook.
- How can I add more heat to the stew?
- If you prefer a spicier stew, consider using “spicy” Spanish chorizo and adding crushed red pepper flakes. Keep in mind that Spanish “spicy” chorizo is relatively mild, so extra seasoning might be needed for a more intense heat.
- What are some optional toppings for this stew?
- To enhance the flavor, you can top the stew with chopped fresh chives, a squeeze of lemon juice, a sprinkle of Parmesan cheese, or a pinch of fresh parsley. These additions can add brightness and a touch of freshness to the dish.
Tips
- Choose Your Chorizo Wisely: Depending on your preference for spice, select either “sweet” or “spicy” Spanish chorizo. If you prefer more heat, consider adding crushed red pepper flakes as the “spicy” chorizo is generally mild.
- Sauté for Flavor: Sautéing the chorizo not only crisps it up but also helps to render out excess fat. This step enhances the stew’s flavor and prevents it from becoming too greasy.
- Lentil Selection Matters: Use brown lentils for this recipe as they cook relatively quickly and maintain their shape well. If you opt for a different type of lentil, be prepared to adjust the cooking time accordingly.
- Enhance with Optional Toppings: To brighten the stew, consider garnishing with chopped fresh chives, a squeeze of lemon juice, or a sprinkle of Parmesan or fresh parsley before serving.
Equipment
- Large Stockpot – Essential for cooking the stew and ensuring even heat distribution.
- Chopping Board – A sturdy board for chopping vegetables and chorizo.
- Chef’s Knife – A sharp knife for efficiently chopping ingredients.
- Wooden Spoon – Useful for stirring the stew without scratching cookware.
- Ladle – For serving the stew efficiently.
