Lentil and Chorizo Stew with Smoked Paprika

Lentils, a member of the legume family are a great source of protein. They also provide cholesterol-lowering fiber therefore being a special benefit in managing blood-sugar disorders. But most importantly they abosorb and release flavors resulting in great soups and stews.

Serves 8
Prep time: 15 minutes
Total time: 1 hour, 20 minutes

Ingredients:

  • 1 ½ cup green lentils
  • ½ cup red lentils
  • 2 bay leaves
  • 8 ounces Spanish chorizo, sliced ¼ inch thick
  • 1 onion, chopped
  • 1 carrot, finely chopped
  • 2 cloves garlic, chopped
  • 2 cups beef broth
  • 1 cup red wine
  • 14 oz. canned tomatoes
  • 1/2 tablespoon tomato paste
  • 1 teaspoon smoked paprika
  • Red chili flakes and salt to taste
  • Garnish with a dash of curry

    Instructions:

    Cook the lentils and bay leaves in a pot of boiling water (about 2 cups) for about 25 minutes, until the lentils are tender but still firm. Drain the lentils, saving the cooking water.
    In the meantime, heat a splash of olive oil in a pot over medium-low heat and sauté the chorizo for a minute. Remove the chorizo and set it aside, then sauté the carrots and onions in the oil for about 10 minutes until soft. Add the garlic and sauté a minute or two.
    Pour in the wine and simmer until most of the liquid has cooked off, then add the tomatoes, tomato paste, paprika, broth, and chili flakes (optional).
    Simmer all of this until the mixture has thickened, roughly 15 minutes. Then stir in the lentils and as much lentil cooking water as you want. Cook this together for another 10 minutes or so, adding the chorizo towards the end to heat it through. Season to taste. Serve with crusty hot bread.

    Terri's Tips:

  • General Rule for cooking lentils- 1 ½ cup liquid to 1 cup lentils
  • Do not salt lentils during initial cooking phase- it will toughen them
  • Using green and red lentils will provide a combination of textures because the red lentils are more tender