This Spanish lentil dish gets its deep flavor from chorizo, bacon, and paprika. Good with rustic bread.
Prepare ahead: The dish can be refrigerated for up to 1 day and reheated.
Preparation Time15 min
Preparation Time - Text15 mins
Cooking Time1 min
Cooking Time - Text60
Total Timeunder 1 hour
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together
Recipe Coursehot appetizer, main course
Five Ingredients or LessYes
Taste and Texturehot & spicy, meaty, savory
Type of Dishhot soup
- 1 lb (450g) brown lentils, rinsed and drained
- 3 oz (85g) smoked chorizo, thickly sliced
- 2 bay leaves
- 2 tbsp olive oil
- 2 garlic cloves, peeled
- 1 small slice rustic bread
- 3 oz (85g) slab bacon, thickly sliced
- 1 onion, finely chopped
- 1 tbsp all purpose flour
- 1 tsp sweet paprika
- ½ cup vegetable stock or water
Combine the lentils, chorizo, and bay leaves in a large saucepan with 1 quart (1 liter) water. Bring to a boil, then simmer for 35-40 minutes, or until the lentils are tender.
Meanwhile, heat 1 tbsp of the oil in a frying pan over medium-low heat. Add the garlic and cook for 2–3 minutes, stirring frequently, or until softened but not browned. Remove from the pan and reserve. Add the bread to the pan and fry over medium heat until lightly browned on both sides. Combine the bread and garlic in a food processor and process to produce coarse crumbs. Season with salt. Set the crumbs aside.
Add the remaining oil to the frying pan. Add the bacon and cook, stirring occasionally, about 5 minutes, until browned. Add the onion and cook for 3 minutes more, until the onion is tender. Sprinkle with the flour and paprika and stir well. Stir in the stock and bring to a boil. Reduce the heat to low and simmer for 2 minutes. Keep warm.
Drain the lentils and return to the saucepan. Stir in the garlic crumbs and the bacon mixture. Reheat, adding water if needed to moisten the lentils. Transfer to a serving dish and serve hot.
2008 Dorling Kindersley