pardina lentils with chorizo recipe

Pardina Lentils with Chorizo Recipe

by Guillermo Pabon Garcia on Oct 16, 2024

Ingredients (serves 4)

  • 2 jars of Pardina lentils Rosara
  • 2 Spanish chorizo sausages for cooking Goikoa (sweet or spicy, according to preference)
  • 1 medium onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 large carrot, peeled and sliced
  • 1 green bell pepper, chopped (optional)
  • 1 ripe tomato, peeled and chopped or 2 tablespoons of fried tomato sauce Hida
  • 1 potato, peeled and cut into small cubes (optional)
  • 1 bay leaf
  • 1 teaspoon of sweet paprika La Dalia (you can add a pinch of hot paprika if you like it spicy)
  • 2 tablespoons of quality Extra Virgin Olive Oil
  • Salt and pepper to taste
  • Water or vegetable broth (enough to cover the lentils by about 2 inches)

Instructions:

    Sauté the Aromatics:

    • In a large pot or Dutch oven, heat the olive oil over medium heat.
    • Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.

    Add Vegetables and Chorizo:

    • Add the sliced chorizo to the pot and cook for 2-3 minutes to release its flavors.
    • Stir in the sliced carrot and chopped green bell pepper. Cook for another 5 minutes, stirring occasionally.

    Incorporate Tomato and Paprika:

     

    • Add the chopped tomato (or tomato sauce) to the pot. Cook until the tomato softens.
    • Sprinkle the sweet paprika over the mixture and stir well to combine, ensuring the paprika doesn't burn.

    Add Lentils and Liquid:

     

    • Add the rinsed lentils to the pot, mixing them with the other ingredients.
    • Pour in enough water or vegetable broth to cover the lentils by about 2 inches (approximately 1.5 liters).
    • Add the bay leaf for extra flavor.

    Simmer the Stew:

     

    • Bring the mixture to a boil over medium-high heat.
    • Reduce the heat to low, cover the pot, and let it simmer gently for 30-40 minutes, or until the lentils are tender. Stir occasionally.
    • If the stew becomes too thick, add more water or broth as needed.

    Season and Rest:

     

    • Taste the lentils and season with salt and pepper as needed (keep in mind that chorizo can be salty).
    • Remove the bay leaf from the pot.
    • Let the lentils rest for a few minutes off the heat to allow the flavors to meld.

    Serve:

     

    • Ladle the lentils into bowls and serve hot.
    • Accompany with crusty bread to soak up the delicious broth.

    Additional Tips:

    Variations:

    You can add other vegetables like leek or celery for extra flavor.
    For a heartier meal, include diced potatoes.

    Vegetarian Option:

    Omit the chorizo for a vegetarian version. To add a smoky flavor, increase the amount of paprika or use smoked paprika.

    Storage:

    This stew keeps well in the refrigerator for several days and can also be frozen for future meals.

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      FAQs

      View all FAQs

      Spanish winter food isn’t typically spicy in the chili-hot sense, but it is very warming. Smoked paprika, garlic, and slow-cooked meats create deep, comforting flavors. Dishes like patatas bravas or callos may include chili or spice, but heat is usually balanced rather than intense.

      Yes, nearly every region has its own winter stew. Northern regions favor rich bean dishes like fabada asturiana, central Spain is known for cocido, and mountain areas often cook meat-heavy stews designed to sustain people through cold, long days.

      Absolutely. Tapas remain popular year-round, but in winter people prefer warm tapas such as patatas bravas, croquettes, meatballs (albóndigas), and stewed dishes rather than cold or seafood-based options.

      Many traditional winter dishes are quite balanced, especially those based on legumes and vegetables. While cured meats are used, they’re often added for flavor rather than bulk, and meals are typically homemade and slow-cooked, making them both nutritious and satisfying.

      Slow cooking allows tough cuts of meat, dried legumes, and root vegetables to become tender and flavorful. It also creates rich broths and sauces that retain heat and provide comfort, which is ideal during colder weather.

      Yes, Spanish winter cuisine is strongly rooted in home cooking. Many classic cold-weather dishes—such as stews, soups, and braises—are traditionally prepared at home and eaten as long, leisurely meals. Recipes are often passed down through generations and made in large batches to feed families over several days.

      Winter desserts in Spain tend to be richer and more traditional. Favorites include churros con chocolate, rice pudding (arroz con leche), and baked goods flavored with cinnamon, citrus, and almonds. These sweets are often enjoyed alongside hot chocolate or coffee, especially on cold days.