This past week has been very cold, so cold that I have resorted to wearing my ski jacket everywhere. Maybe I am poorly tolerant of the cold. With the cold came a craving for warm comforting food. As usual I scanned my kitchen for something that could help with this desire and my eye was caught by a packet of lentils. So, having a husband of Spanish origin, the obvious answer was Spanish lentil stew. I consulted my friend, Google and was served up with this recipe. It was a pleasure to make and very very easy. The result was amazing, I am not exaggerating! It was so tasty, far more than I expected, in truth somehow I thought it would be pretty bland and oily. No, I was pleasantly, pleasantly surprised. I am very happy, I now have an easy to make go-to recipe under my sleeve.
1 ¾ cups of lentils
1 chorizo (9 oz), sliced
4 cloves of garlic, unpeeled
1 medium onion, diced
1 large potato, peeled and diced
2 carrots, peeled and diced
1 tbls of Spanish paprika (smoked or hot)
Olive oil for sautéing
Salt to taste
- Wash lentils. Place lentils, chorizo, whole garlic cloves, carrots, and potatoes in a large pot. Pour in enough water until everything is covered by the at least the width of 3 fingers.
- Bring to a boil, then lower to a simmer. Let cook uncovered stirring occasionally.
- Fry onions in a pan with olive oil until slightly browned, then add Spanish paprika and cook for a minute. Add onions to the pot of lentils. Cook for 45 minutes.
- Remove the cloves of garlic, squeeze garlic from its skin and mash. Return to the pot. Salt to taste.