Spanish-Style Lentil Stew
Spanish chorizo comes both dry-cured and fresh. Fresh chorizo needs to be fully cooked, but dry chorizo can be eaten as is.
INGREDIENTS | SERVES 8
- 3 cloves garlic
- 1 medium onion
- 1 large tomato
- 1 pound Spanish chorizo sausage, preferably well cured
- 2–3 tablespoons olive oil
- 1 tablespoon cumin, or to taste
- 1–2 teaspoons Tabasco, to taste
- 1 cup red wine
- 1 large potato, cut into small cubes
- 4 large carrots, peeled and chopped
- 1½ pounds dried lentils
- 1 ham bone
- ¼ pound lard
- ¼ pound prosciutto, cut into pieces
- 2 (14-ounce) cans chicken broth
- 1 cup cream (optional)
Purée garlic, onion, and tomato and set aside.
Peel chorizo, chop into very small pieces, and place in boiling water. When the red grease from chorizo has gone to the surface after about 3–4 minutes, strain and set aside.
Add olive oil to the large pot, over medium heat. Cook onion, tomato, and garlic purée in the pot with cumin and Tabasco for about 5 minutes. Add red wine, potatoes, and carrots and cook for another 5 minutes.
Add lentils, ham bone, lard, prosciutto, and the chorizo and mix. Cover with chicken broth and water if needed. Cook over low-medium heat, stirring occasionally, for about 1 hour–1 hour, 30 minutes until lentils are tender and stew has a creamy texture. If desired, add the cup of cooking cream when nearly finished.
Let cool, separate into desired portions, and freeze in a freezer bag.
Defrost stew in refrigerator 24 hours. Heat over medium heat for 15–20 minutes or until desired temperature is reached.
Calories: 806 | Fat: 41g | Protein: 41g | Sodium: 1133mg | Carbohydrates: 68g | Fiber: 29g