Spanish Lentil Recipe

Spanish Lentil Recipe

Ingredients

250g lentils (soak them for a few hours or overnight to cook faster)

1 medium onion, chopped

1 red bell pepper, chopped

2 cloves garlic, finely chopped

2 ripe tomatoes, chopped (or a can of peeled tomatoes)

100g chorizo ​​or calabrese sausage, sliced

1 medium potato, cut into small cubes

1 medium carrot, cut into thin slices

1 bay leaf

1 teaspoon sweet paprika (or hot, if you prefer)

1 teaspoon ground cumin

Extra-virgin olive oil

Salt and black pepper to taste

Water or vegetable stock (about 1 liter, or enough to cover the lentils)

Preparation

Initial sauté: In a large pan, heat a good drizzle of olive oil. Add the chorizo ​​and sauté until lightly browned and releasing its tasty fat. Remove the slices from the pan and set aside, leaving the flavored oil.

Onion, garlic and bell pepper: In the same pan, add the chopped onion and sauté until transparent. Then add the garlic and bell pepper, stirring well until the bell pepper begins to soften and all the ingredients are well incorporated.

Tomatoes and seasonings: Add the chopped tomato and mix. Let the tomato cook until it begins to break down, releasing its juices and creating a slightly thick sauce. At this point, add the paprika and cumin. Stir well so that the seasonings are integrated into the sauce.

Adding the lentils and vegetables: Add the previously drained lentils, potato and carrot to the pan. Stir so that all the ingredients are covered in the seasonings and aromas of the sauté.

Broth and cooking: Add water or vegetable broth until everything is covered. Add the bay leaf and season with salt and pepper. Increase the heat until the mixture begins to boil, then reduce the heat and simmer for about 40 to 50 minutes, or until the lentils are tender. Check occasionally and add more water or stock if necessary to maintain the succulent texture.

Finishing: When the lentils are cooked, add the reserved chorizo ​​slices, stir and cook for another 5 minutes so that the flavors fully integrate. Taste and adjust the salt and pepper if necessary.

Serve the lentils hot, accompanied by rustic bread and an extra drizzle of olive oil on top, if desired.