Learn how to prepare this traditional Spanish recipe Lentejas con chorizo (Lentils with chorizo)

chorizo

🥗Healthier: turkey chorizo

💰Cheaper: smoked sausage

Turkey chorizo reduces calories while maintaining flavor.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Homemade stock is fresher and cheaper.

Peel the onion and chop it very finely.

Chop the tomato into very small pieces.

Remove the seeds from the green pepper and chop it into large pieces.

In a pot, add olive oil and the chopped vegetables.

Peel the carrots and chop them into pieces; add to the pot and stir well.

Cut the chorizo into slices and add it to the pot; let it cook over medium heat for about 5 minutes.

Add the bay leaf and lentils to the pot and stir well.

Add about 600 milliliters of water to cover the lentils; if you prefer a more soupy texture, add more water.

Add half a teaspoon of salt, put the lid on, and let it cook over medium heat for about 40 minutes.

Meanwhile, peel the potato and cut it into pieces.

After 40 minutes, add the paprika and yellow coloring.

Remove the green pepper and garlic to grind them with a blender, adding a little water to make it easier to blend.

Add the potato, blended pepper, and garlic back to the pot and mix well.

Let it cook for another 15 minutes until the potato is cooked.

Taste the soup for salt and adjust if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens