Chorizo and Lentil Stew
A bowl of chili is a satisfying dish while watching that game on TV. However, after the first few games and bowls of chili, a twist like a chorizo and lentil stew is a terrific alternative. Choose a raw chorizo bulk or links with casings removed rather than a fully cooked chorizo. Small brown lentils are used here, but larger brown and/or green lentils will work. This spicy bowl of goodness is sure to please.
6 servings
INGREDIENTS:
3 tablespoons extra virgin olive oil, divided
1 pound chorizo, bulk or removed from casing links
1 large onion, peeled, small diced
2 carrots, trimmed, peeled, small diced
4 garlic cloves, peeled, minced
½ teaspoon cumin seeds
1 tsp smoked paprika
1 teaspoon sea salt
¼ teaspoon fresh ground pepper
1 ½ cups brown lentils
5 to 6 cups chicken broth or stock
2 cans (14.5 oz) diced tomatoes
2 tablespoons fresh lime juice
¼ cup sour cream (optional)
¼ cup fresh parsley leaves
DIRECTIONS:
Heat one tablespoon oil in a large saucepot over medium-high heat. Add the chorizo and brown. Remove the chorizo with a slotted spoon and reserve. Add the remaining olive oil and cook the onions and carrots until softened for about four minutes. Stir in the garlic, cumin, paprika, salt, and pepper until combined and give off a fragrance. Next, stir in the lentils, five cups of chicken broth, and diced tomatoes. Bring to a boil and reduce to a simmer. Cover and cook until the lentils are tender.
Purée half the stew in a blender or food processor. Add back into the pot. Add the reserved chorizo and heat thoroughly (add another cup of chicken broth cup if too thick). Taste, Think, Transform with salt. Stir in the lime juice and serve hot with a dollop of sour cream and a sprinkling of parsley leaves.
Chorizo and Lentil Stew
Ingredients
- 3 tablespoons extra virgin olive oil, divided
- 1 pound chorizo, bulk or removed from casing links
- 1 large onion, peeled, small diced
- 2 carrots, trimmed, peeled, small diced
- 4 garlic cloves, peeled, minced
- ½ teaspoon cumin seeds
- 1 tsp smoked paprika
- 1 teaspoon sea salt
- ¼ teaspoon fresh ground pepper
- 1 ½ cups brown lentils
- 5 to 6 cups chicken broth or stock
- 2 cans (14.5 oz) diced tomatoes
- 2 tablespoons fresh lime juice
- ¼ cup sour cream (optional)
- ¼ cup fresh parsley leaves
Instructions
- Heat one tablespoon oil in a large saucepot over medium-high heat. Add the chorizo and brown. Remove the chorizo with a slotted spoon and reserve. Add the remaining olive oil and cook the onions and carrots until softened for about four minutes. Stir in the garlic, cumin, paprika, salt, and pepper until combined and give off a fragrance. Next, stir in the lentils, five cups of chicken broth, and diced tomatoes. Bring to a boil and reduce to a simmer. Cover and cook until the lentils are tender.
- Purée half the stew in a blender or food processor. Add back into the pot. Add the reserved chorizo and heat thoroughly (add another cup of chicken broth cup if too thick). Taste, Think, Transform with salt. Stir in the lime juice and serve hot with a dollop of sour cream and a sprinkling of parsley leaves.
Nutrition Facts
Calories
525.71Fat (grams)
38.56Sat. Fat (grams)
12.88Carbs (grams)
20.03Fiber (grams)
6.19Net carbs
13.84Sugar (grams)
5.52Protein (grams)
25.60Sodium (milligrams)
2221.80Cholesterol (grams)
76.75The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.