Lentils with chorizo recipe

Dishes eaten with a spoon are the cuisine of our lives. In the imagination of all families there is a dish of lentils, prepared according to the recipe of our grandparents, or perhaps our parents, to which we grant superpowers on the coldest days. Hot meals are capable of warming the stomach and replenishing strength, especially from autumn onwards and throughout the winter.

Among the most common recipes are lentils with chorizo, which are also known as lentil stew. If we go back to the origin, it is a typical preparation of the province of Ávila, from where it has spread to the rest of Spanish cuisine. It has done so with different variants of meat, yes, directly related to the old pig slaughters, such as black pudding or bacon, but also with vegetables and potatoes.

Properties of lentils

• High level of protein: lentils contain 23.5% protein, more than other legumes, but also more than meat, fish and other animal products, making them a great substitute in vegan or vegetarian diets.

• Source of energy: lentils have a high content of carbohydrates, exceeding half their dry weight. In addition, these are complex carbohydrates, slowly absorbed, so glucose passes into the blood gradually. A great food for those suffering from diabetes!

• Source of minerals: a single serving covers a high percentage of the daily needs of the most relevant minerals, such as: iron, potassium, calcium, magnesium or phosphorus, among others.

• Source of fiber: lentils contain more than a tenth of fiber, both soluble and insoluble, which helps slow glucose absorption. In addition, the fiber provides a high satiating power and facilitates intestinal transit, which is why it is a highly recommended food in slimming diets.

Benefits of lentils

Health benefits? All. Lentils are a legume with a high concentration of nutrients, especially rich in carbohydrates, which provide very high doses of energy. In fact, its high iron content helps fight anemia. Fiber doses also facilitate intestinal transit and increase the feeling of satiety.

No more reasons are needed to start cooking them, because, in addition, the procedure is very simple and only depends on adding ingredients to the pot. They are an excellent option for the whole family and, even if we live alone, we can also freeze what is left over. The recipe with chorizo that follows allows you to adapt ingredients and quantities to taste – it could even be made vegetarian. There are as many alternatives as there are cooks.

Types of lentils for the recipe

Today there are different types of lentils, do you want to discover them? Take note.

1. Beluga or Franciscan variety: they are smaller and have a black color reminiscent of caviar, they have a high level of protein and have a very tender texture.

2. Puy variety or French lentil: these lentils come from the region of France that gives them their name. They are green or yellow in color with dark spots. This variety has a lower proportion of starch, which gives it a softer texture and a delicate and subtle taste.

3. Blonde lentil: this variety has a flat silhouette, a yellowish color and a larger size. The blond lentil includes the varieties: Castellana and Armuña.

4. Red Lentil: They are popular in Asian cuisine. They have a mild flavor and a characteristic red hue. In addition, they come peeled, so they are much more digestible.

5. Pardina lentils: they are usually the most common. The name has to do with the color, and the small diameter makes them perfect for any type of stew. If you buy them dry, soak them overnight, as they need between 4 and 12 hours of hydration. This way they gain in texture, although they also increase their cooking time in the pot (between 40 and 50 minutes). If you opt for canned lentils, wash and drain them well before cooking (remember that they will only need about 10 minutes).

 Ingredients to cook lentils with chorizo

• 500 g of cooked pardina lentils

• 2/3 string sausages

• 100 g blood sausage

• 100 g of bacon

• 2 medium tomatoes

• 2 fresh potatoes

•1 onion

• 1 carrot

•1 clove garlic

• Saffron

•Peppers

• Bay

• Extra virgin olive oil

•Salt

Preparation of lentils with chorizo

1. Finely chop the onions and tomatoes.

2. Sauté a clove of garlic in a pot with a little olive oil, and then add the onion and tomato to the sauce. When it is well cooked, add saffron and a tablespoon of paprika. It is important to stir well to prevent the paprika from burning and giving the stew a bitter taste.

3. Wash and cut the potatoes and carrot into small pieces.

4. In the same pot, cover two or three fingers of water above the stew. Then season to taste, also adding the bay leaf.

5. Cover the pot and cook the vegetables over medium heat for about 15 minutes. Remember to stir from time to time and, if the water goes down, try to add more hot water.

6. The lentils and sausage are added 10 minutes before the end of cooking so they don't fall apart, although you can also cook them separately to remove the fat.

7. Wait for the stew to finish cooking calmly and, before the lentils lose their skin, turn off the heat. Wait a few minutes before serving on the plate.