lentejas con chorizo.
Classic Spanish cuisine, warm, spicy meaty soup filled with lentils, potatoes and chorizo.
Ingredients:
1 cup dried brown lentils.
1 medium white onion, small dice.
3 cloves garlic, finely chopped.
1 large russet potatoes, large dice.
2-3 roma tomatoes or 8oz of canned diced tomatoes.
1 tbsp tomato paste.
1 tbsp nora pepper paste. (optional)
2 links semi-cured chorizo/chorizo fresco peeled and cut into 1/2” thick coins.
3 slices serrano ham.
3 strips thick-cut bacon, cut into strips.
1 tbsp extra virgin olive oil.
1L chicken/veg stock, water works too.
100mL dry white wine.
1 bay leaf.
1 tsp cumin powder.
1/2 tsp coriander powder.
1/2 tbsp Spanish smoked paprika.
1/2 tbsp Spanish sweet paprika.
1 small bunch cilantro, chopped.
Sherry/red wine vinegar.
kosher salt.
Equipment:
Large heavy-bottomed pot.
Yield:
2L of stew.
Execution:
cook.
Heat olive oil over medum heat in a large heavy-bottomed pot, add the chorizo and brown slightly.
Remove from the pot and add bacon.
Cook until rendered and crisp, remove from the pot.
Reduce the heat to medium-low, add the onions and cook until translucent, stirring often, add a pinch of salt.
Add the garlic and cook until aromatic then add the coriander powder, paprika, and cumin powder, cook for another 30 seconds.
Add the tomato and nora pepper paste, cook for 2-3 minutes or until the paste sticks to the pan and the colour darkens.
Add the chopped tomatoes and a pinch of salt, cook for about 5 minutes or until the tomatoes have fully broken down and have formed a thick sauce.
Add the chorizo and bay leaf.
Add the white wine, increase the heat to medium-high, reduce the liquid by half, add the stock and lentils and bring to a boil, cover with a lid and reduce to a simmer over low heat.
Allow to cook for 25-30 minutes or until the lentils are tender.
Add the bacon, jamon and potatoes during the last 15 minutes of cooking.
Once the potatoes are cooked through, cut the heat, season to taste with sherry vinegar and salt.
Add the chopped cilantro and serve.