Lentils with Chorizo
Extremadura — Mother recipe · en it
A hearty and robust dish that reflects the culinary traditions of Extremadura, Spain.
📷 Jonathan Pincas from Leon, Spain — CC BY 2.0 (Wikimedia Commons)
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⏱️ 20 min prep + 40 min cottura · 4 porzioni · facile
Ingredients
- 200 g of lentils
- 200 g of Extremadura chorizo
- 1 onion
- 2 garlic cloves
- 200 ml of olive oil
- 1 liter of beef broth
- Salt and pepper to taste
- 200 ml of red wine
- 2 sprigs of rosemary
- 1 bay leaf
- 100 g of soy beans (optional)
Method
- In a large pot, heat the olive oil and sauté the garlic and onion until they turn golden.
- Add the chorizo cut into cubes and cook for 5-7 minutes.
- Add the beef broth, red wine, rosemary, and bay leaf, bring to a boil.
- Add the lentils and soy beans (if using), reduce the heat, and simmer slowly for 30-40 minutes, or until the lentils are tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped parsley.
The story
Lentils with chorizo is a specialty of Spanish cuisine, particularly popular in Extremadura, where lentils have been cultivated for centuries and chorizo is a local product.
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