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Spanish Lentils

Updated February 23, 2016
(1 Votes)

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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.

6 servings

Preparation Time15 min

Preparation Time - Text15 mins

Cooking Time1 min

Cooking Time - Text60

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursehot appetizer, main course

Equipmentfood processor

Five Ingredients or LessYes

Mealdinner, lunch

Moodstressed

Taste and Texturehot & spicy, meaty, savory

Type of Dishhot soup

Ingredients

  • 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
  • Salt
  • 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

Instructions

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.

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