Pardina Lentils with Chorizo Recipe

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.