Lentils with chorizo, grandma’s homemade and traditional recipe

I can safely say that my favorite legume for as long as I can remember has been lentils, especially when my mother makes them. as he says the lens is very gratefulyou need few ingredients for a delicious steamed lentil, because it already adds a lot of flavor.

One of the most traditional and popular recipes Steamed lentils with chorizo ​​and vegetables, a culinary preparation from the province of Ávila, which spread throughout the Spanish geography during the 19th and 20th centuries thanks to the great success of the dish. This dish is well known Grandma’s lentils with chorizowhich is why it is one of the purest representatives of traditional home cooking.

For its implementation, we can use any of the many existing types of lenses, my favorite is Pardina variety with a mild taste and small size, is smaller than the Castilian blond variety and does not require pre-soaking as it softens during cooking without falling apart. Another factor to be taken into account when working with legumes of this type is that the flavor will increase from one day to the next and the texture will become more honeyed, so it is ideal to leave them pre-made. Also, if you make too much, you can freeze it to enjoy it another time they withstand freezing very well.

prescription information

  • Preparation time: 15 minutes
  • cooking time: 45 minutes
  • full time: 1 hour
  • portions: 8
  • Category: main dish
  • type of kitchen: Spanish
  • Calories per serving (kcal): 365

Ingredients for chorizo ​​lentils for 8 people

  • 1 leek
  • 2 carrots
  • 1 clove of garlic
  • 1 onion
  • 2 tablespoons of extra virgin olive oil
  • 1 tablespoon sweet paprika
  • 2 bay leaves
  • 300 g pardina lentils
  • Sufficient water or vegetable broth
  • Salt to taste
  • 2 sausages

How to make lentils with chorizo

The first thing we do is prepare the vegetables to make the sauce. To do this, peel 1 leek until you get the whitest part, wash it and chop it into small pieces. Peel and dice 2 carrots. Peel 1 clove of garlic, remove the germ so it doesn’t repeat, then chop it into small pieces. Finally, peel 1 onion and leave it whole.

Chopped leeks, carrots and garlic for the sauce@Latoneira

Pour 2 tablespoons of extra virgin olive oil into a large pan, heat and add the leeks, carrots and minced garlic cloves. Simmer on medium heat for about 8-10 minutes.

Fry the lentils with chorizo@Latoneira

Add the peeled onion, 1 tablespoon of sweet paprika, 2 bay leaves and 300 g of Pardina lentils, which we rinse beforehand. Stir for a few minutes over medium heat.

Add the lentils to the pan@Latoneira

Then add enough water or vegetable stock to completely cover the onion and continue to cook over medium-high heat until it starts to boil.

Add the water needed to steam the lentils@Latoneira

Then reduce the heat, add salt to taste, add 2 whole chorizos and continue to cook on low heat for approx. for 30 minutes. The ideal is to check the cooking point of the lentils so they don’t overcook.

Add the chorizo ​​to the lentils@Latoneira

When ready, remove the onion from the pan and place it in the blender along with a few tablespoons of cooked lentils and a little cooking liquid. Mix well with a stick blender until a homogeneous mixture is obtained. With this trick, you can make your lenses even creamier without having to let them rest.

Before grinding, serve with onions and lentils@Latoneira

Take out the chorizos, cut them into slices and return them to the pan together with the crushed mixture. Mix everything well and cook for a few minutes to homogenize all the ingredients.

Add the minced onion to the lentils@Latoneira

Once the chorizo ​​lentils are ready, they can be served immediately, but it is ideal if they are eaten overnight, they will be much tastier.

Presentation of lentils with chorizo@Latoneira

Overview of easy preparation

  1. Peel the white part of the leek and chop it finely; peel and dice the carrots; peel and chop the garlic clove, peel the onion
  2. Saute the leeks, carrots and cloves of garlic in a pan in extra virgin olive oil for about 8-10 minutes.
  3. Add the whole onion, the sweet pepper, the bay leaf and the previously rinsed Pardina lentils. Stir over medium heat for a few minutes
  4. Pour water or vegetable stock over it and continue cooking over high heat until it begins to boil.
  5. Reduce the heat, add salt to taste and the whole chorizo ​​and cook for another 30 minutes.
  6. Put the whole onion, a few spoonfuls of lentils and the cooking liquid in the blender and blend
  7. Take the chorizos out of the pan, cut them into slices and put them back together with the previous mixture. Mix the ingredients together and cook for a few more minutes
  8. Serve the lentils fresh, or better yet, overnight

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