Lentejas Estofadas
A hearty Spanish lentil stew slow-simmered with chorizo, smoky paprika, and tender vegetables.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Heat a drizzle of olive oil in a large pot over medium heat and brown the chorizo rounds for 3 minutes, allowing the red paprika oil to render out.
- 2
Add the diced onion and carrot and cook for 5 minutes until softened, then stir in the garlic and smoked paprika and cook for 1 minute until fragrant.
- 3
Add the rinsed lentils, diced potato, bay leaf, and broth, then bring to a boil over high heat.
- 4
Reduce to a gentle simmer, partially cover, and cook for 35 to 40 minutes, stirring occasionally, until the lentils are tender and the broth has thickened.
- 5
Season with salt and pepper to taste, discard the bay leaf, and let the stew rest for 5 minutes before serving warm in bowls.
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