Spanish Lentils
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 ⓘ
- 1/2 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 23 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.
Nutrition & Diet Analysis (per serving)
832
kcal
42% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).