Serves 8
60 min
Lentejas con Chorizo
Recipe GLPR45b0a60e618a59
A traditional Spanish lentil soup featuring hearty brown lentils simmered with sliced chorizo, tender potatoes, and carrots. Garlic and Spanish paprika infuse the broth with deep, savory flavor. This rustic one-pot dish is naturally high in fiber and protein, perfect for a warming, satisfying meal.
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Ingredients
1¾ cups brown lentils
9 oz chorizo, sliced into rounds
4 garlic cloves, unpeeled
1 large potato, peeled and diced
2 carrots, peeled and diced
1 tablespoon Spanish paprika
2 tablespoons olive oil
salt
8 cups water
Directions
Rinse the lentils under cold water and set aside. Peel the potatoes and carrots, then dice them into uniform ½-inch cubes. Leave the garlic cloves unpeeled.
Heat the olive oil in a large pot over medium-high heat. Add the sliced chorizo and cook for 3 to 4 minutes, stirring occasionally, until the edges are lightly browned and the fat begins to render.
Add the unpeeled garlic cloves to the pot and toast for 1 minute until fragrant. Stir in the Spanish paprika and cook for 30 seconds to bloom the spice.
Pour in 8 cups of water and bring to a boil. Add the rinsed lentils, diced potatoes, and diced carrots. Stir well.
Reduce the heat to medium-low and simmer uncovered for 35 to 40 minutes, stirring occasionally, until the lentils are tender but not falling apart and the vegetables are fork-tender.
Season with salt to taste. If desired, remove the softened garlic cloves or leave them in the soup. Ladle into bowls and serve hot.
