Lentils with Chorizo from La Rioja | LENTEJAS A LA RIOJANA
Course: MainServings
2
peopleCooking time
1
hourIndulge in the warmth of traditional Spanish cuisine with Lentils with Chorizo from La Rioja. This hearty stew combines robust flavors of chorizo, tender lentils, and aromatic vegetables, making it a perfect comfort dish. It’s a simple yet flavorful meal that’s easy to prepare and guaranteed to satisfy.
Ingredients
- Lentejas a la Riojana
250 g lentils
chicken stock/water as needed
50 g cooking chorizo
50 g lightly cured pork belly
1 smallish carrot
2 tomatoes
1 onion
3 cloves of garlic
olive oil as needed
salt to taste
1 bay leaf
pimentón pepper powder (optional)
Directions
- Lentejas a la Riojana
- Roughly chop the garlic, then dice the onion and carrot. Add the onion and garlic into a pot with olive oil and start to gently sweat. After a few minutes, add the carrot and continue to gently sweat over low heat until softened, seasoning generously with salt.
- Slice the chorizo and dice the pork belly. Add into the pot and stir for a few minutes.
- Grate the pulp from the tomatoes and discard the skin.
- Optionally add a pinch of pimentón pepper powder. Stir in the tomato pulp and reduce down for a few minutes until almost dry.
- Add the bay leaf and the lentils. Stir the lentils around to pick up all the flavors and slightly toast them.
- Cover with chicken stock and let simmer until the lentils are soft.
