A hint of spice with everything nice! This hearty lentil and chorizo stew is packed with cooked chopped tomato and fragrant garlic. Each mouthful will have you closing your eyes and tapping your feet due to a deliciousness overload.
Chorizo & Lentil Stew
Chorizo & Lentil Stew
with a crisp sourdough baguette
Hands on Time: 15 - 25 minutes
Overall Time: 20 - 30 minutes
Ingredients:
- Cooked Chopped Tomato
- Diced Onion
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Sliced Pork Chorizo
- Sourdough Baguette/s
- Sourdough Baguettes
- Spinach
- Spinach 100g (deveined and shredded)
- Tinned Lentils
- Tomato Paste
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Butter (optional)
- Sugar/Sweetener/Honey
- Seasoning (salt & pepper)
STEW BASE
Boil the kettle. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the onion until soft, 2-3 minutes (shifting occasionally). Add the chorizo, the garlic, and the tomato paste. Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato, the lentils, the vegetable stock, and 300ml [600ml]|#7DA0D7 of boiling water. Simmer until slightly reduced, 10-20 minutes (stirring occasionally). In the final minute, stir through the Spinach until wilted, 1-2 minutes. Add a sweetener (to taste) and seasoning.
CRISPY BAGUETTE
Spread butter or oil over the baguette rounds. Place a pan over medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side. Alternatively, air fry at 200°C until crispy and golden, 5-6 minutes (shifting halfway).
SENSATIONAL!
Bowl up a generous helping of the lentil and chorizo stew. Side with the crisp baguette rounds for dunking. Sprinkle over the chopped parsley. Dive in, Chef!
STEW BASE
Boil the kettle. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the onion until soft, 2-3 minutes (shifting occasionally). Add the chorizo, the garlic, and the tomato paste. Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato, the lentils, the vegetable stock, and 300ml [600ml]|#7DA0D7 of boiling water. Simmer until slightly reduced, 10-20 minutes (stirring occasionally). In the final minute, stir through the Spinach until wilted, 1-2 minutes. Add a sweetener (to taste) and seasoning.
CRISPY BAGUETTE
Spread butter or oil over the baguette rounds. Place a pan over medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side. Alternatively, air fry at 200°C until crispy and golden, 5-6 minutes (shifting halfway).
SENSATIONAL!
Bowl up a generous helping of the lentil and chorizo stew. Side with the crisp baguette rounds for dunking. Sprinkle over the chopped parsley. Dive in, Chef!
STEW BASE
Boil the kettle. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the onion until soft, 3-4 minutes (shifting occasionally). Add the chorizo, the garlic, and the tomato paste. Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato, the lentils, the vegetable stock, and 900ml [1.2L]|#7DA0D7 of boiling water. Simmer until slightly reduced, 15-25 minutes (stirring occasionally). In the final minute, stir through the Spinach until wilted, 1-2 minutes. Add a sweetener (to taste) and seasoning.
CRISPY BAGUETTE
Spread butter or oil over the baguette rounds. Place a pan over medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side. Alternatively, air fry at 200°C until crispy and golden, 6-8 minutes (shifting halfway).
SENSATIONAL!
Bowl up a generous helping of the lentil and chorizo stew. Side with the crisp baguette rounds for dunking. Sprinkle over the chopped parsley. Dive in, Chef!
STEW BASE
Boil the kettle. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the onion until soft, 3-4 minutes (shifting occasionally). Add the chorizo, the garlic, and the tomato paste. Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato, the lentils, the vegetable stock, and 900ml [1.2L]|#7DA0D7 of boiling water. Simmer until slightly reduced, 15-25 minutes (stirring occasionally). In the final minute, stir through the Spinach until wilted, 1-2 minutes. Add a sweetener (to taste) and seasoning.
CRISPY BAGUETTE
Spread butter or oil over the baguette rounds. Place a pan over medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side. Alternatively, air fry at 200°C until crispy and golden, 6-8 minutes (shifting halfway).
SENSATIONAL!
Bowl up a generous helping of the lentil and chorizo stew. Side with the crisp baguette rounds for dunking. Sprinkle over the chopped parsley. Dive in, Chef!
Frequently Asked Questions
What is the preparation time for Chorizo & Lentil Stew?
The preparation time for Chorizo & Lentil Stew with a crisp sourdough baguette is between 15 and 25 minutes.
What is the total time required to make Chorizo & Lentil Stew with a crisp sourdough baguette?
The total time required to make Chorizo & Lentil Stew with a crisp sourdough baguette is between 20 and 30 minutes.
How many servings does Chorizo & Lentil Stew provide?
4 servings
What are the main ingredients in Chorizo & Lentil Stew?
Cooked Chopped Tomato, Diced Onion, Fresh Parsley, Garlic Clove, Garlic Cloves, Sliced Pork Chorizo, Sourdough Baguette/s, Sourdough Baguettes, Spinach, Spinach 100g (deveined and shredded), Tinned Lentils, Tomato Paste, Vegetable Stock
What is the nutritional information of Chorizo & Lentil Stew?
Calories: 942, Carbs: 144 grams, Fat: grams, Protein: 55 grams, Sugar: 19.7 grams, Salt: 2234 grams
How do I prepare Chorizo & Lentil Stew?
CRISPY BAGUETTE: Spread butter or oil over the baguette rounds. Place a pan over medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side. Alternatively, air fry at 200°C until crispy and golden, 5-6 minutes (shifting halfway). SENSATIONAL!: Bowl up a generous helping of the lentil and chorizo stew. Side with the crisp baguette rounds for dunking. Sprinkle over the chopped parsley. Dive in, Chef! STEW BASE: Boil the kettle. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the onion until soft, 2-3 minutes (shifting occasionally). Add the chorizo, the garlic, and the tomato paste. Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato, the lentils, the vegetable stock, and 300ml [600ml]|#7DA0D7 of boiling water. Simmer until slightly reduced, 10-20 minutes (stirring occasionally). In the final minute, stir through the spinach until wilted, 1-2 minutes. Add a sweetener (to taste) and seasoning.
What should be prepared from my kitchen to make Chorizo & Lentil Stew?
Cooked Chopped Tomato, Diced Onion, Fresh Parsley, Garlic Clove, Garlic Cloves, Sliced Pork Chorizo, Sourdough Baguette/s, Sourdough Baguettes, Spinach, Spinach 100g (deveined and shredded), Tinned Lentils, Tomato Paste, Vegetable Stock
How many calories does Chorizo & Lentil Stew have?
942 calories
How much fat content does Chorizo & Lentil Stew have?
grams
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