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
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Onion
- Onions
- Sliced Pork Chorizo
- Sourdough Baguette
- Sourdough Baguettes
- Spinach
- Tinned Lentils
- Tomato Paste
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
- Sugar/Sweetener/Honey
SOUP BASE
Preheat the oven to 200°C. Boil the kettle. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the diced onion until soft, 3-4 minutes (shifting occasionally). Add the sliced chorizo, the grated garlic, and the tomato paste. Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato, the drained lentils, the vegetable stock, and 300ml of boiling water. Simmer until slightly reduced, 10-20 minutes (stirring occasionally). In the final minute, stir through the rinsed Spinach until wilted, 1-2 minutes. Add a sweetener and seasoning.
CRISPY BAGUETTE
When the soup has 10 minutes remaining, sprinkle the sourdough baguette with water and pop in the oven until crispy, 3-5 minutes. When done, remove from the oven, cut in half lengthwise, and spread with butter (optional) or drizzle with oil.
SENSATIONAL!
Bowl up a generous helping of the lentil and chorizo soup. Side with the crisp baguette halves for dunking. Sprinkle over the chopped parsley. Dive in, Chef!
SOUP BASE
Preheat the oven to 200°C. Boil the kettle. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the diced onion until soft, 3-4 minutes (shifting occasionally). Add the sliced chorizo, the grated garlic, and the tomato paste. Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato, the drained lentils, the vegetable stock, and 600ml of boiling water. Simmer until slightly reduced, 10-20 minutes (stirring occasionally). In the final minute, stir through the rinsed Spinach until wilted, 1-2 minutes. Add a sweetener and seasoning.
CRISPY BAGUETTES
When the soup has 10 minutes remaining, sprinkle the sourdough baguettes with water and pop in the oven until crispy, 3-5 minutes. When done, remove from the oven, cut in half lengthwise, and spread with butter (optional) or drizzle with oil.
SENSATIONAL!
Bowl up a generous helping of the lentil and chorizo soup. Side with the crisp baguette halves for dunking. Sprinkle over the chopped parsley. Dive in, Chef!
SOUP BASE
Preheat the oven to 200°C. Boil the kettle. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the diced onion until soft, 4-5 minutes (shifting occasionally). Add the sliced chorizo, the grated garlic, and the tomato paste. Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato, the drained lentils, the vegetable stock, and 900ml of boiling water. Simmer until slightly reduced, 15-25 minutes (stirring occasionally). In the final minute, stir through the rinsed Spinach until wilted, 1-2 minutes. Add a sweetener and seasoning.
CRISPY BAGUETTES
When the soup has 10 minutes remaining, sprinkle the sourdough baguettes with water and pop in the oven until crispy, 3-5 minutes. When done, remove from the oven, cut in half lengthwise, and spread with butter (optional) or drizzle with oil.
SENSATIONAL!
Bowl up a generous helping of the lentil and chorizo soup. Side with the crisp baguette halves for dunking. Sprinkle over the chopped parsley. Dive in, Chef!
SOUP BASE
Preheat the oven to 200°C. Boil the kettle. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the diced onion until soft, 4-5 minutes (shifting occasionally). Add the sliced chorizo, the grated garlic, and the tomato paste. Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato, the drained lentils, the vegetable stock, and 1,2L of boiling water. Simmer until slightly reduced, 15-25 minutes (stirring occasionally). In the final minute, stir through the rinsed Spinach until wilted, 1-2 minutes. Add a sweetener and seasoning.
CRISPY BAGUETTES
When the soup has 10 minutes remaining, sprinkle the sourdough baguettes with water and pop in the oven until crispy, 3-5 minutes. When done, remove from the oven, cut in half lengthwise, and spread with butter (optional) or drizzle with oil.
SENSATIONAL!
Bowl up a generous helping of the lentil and chorizo soup. Side with the crisp baguette halves 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, Fresh Parsley, Garlic Clove, Garlic Cloves, Onion, Onions, Sliced Pork Chorizo, Sourdough Baguette, Sourdough Baguettes, Spinach, Tinned Lentils, Tomato Paste, Vegetable Stock
What is the nutritional information of Chorizo & Lentil Stew?
Calories: 942, Carbs: 144 grams, Fat: grams, Protein: 54.9 grams, Sugar: 20.3 grams, Salt: 2236 grams
How do I prepare Chorizo & Lentil Stew?
CRISPY BAGUETTES: When the soup has 10 minutes remaining, sprinkle the sourdough baguettes with water and pop in the oven until crispy, 3-5 minutes. When done, remove from the oven, cut in half lengthwise, and spread with butter (optional) or drizzle with oil. SENSATIONAL!: Bowl up a generous helping of the lentil and chorizo soup. Side with the crisp baguette halves for dunking. Sprinkle over the chopped parsley. Dive in, Chef! SOUP BASE: Preheat the oven to 200°C. Boil the kettle. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the diced onion until soft, 3-4 minutes (shifting occasionally). Add the sliced chorizo, the grated garlic, and the tomato paste. Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato, the drained lentils, the vegetable stock, and 600ml of boiling water. Simmer until slightly reduced, 10-20 minutes (stirring occasionally). In the final minute, stir through the rinsed spinach until wilted, 1-2 minutes. Add a sweetener and seasoning.
What should be prepared from my kitchen to make Chorizo & Lentil Stew?
Cooked Chopped Tomato, Fresh Parsley, Garlic Clove, Garlic Cloves, Onion, Onions, Sliced Pork Chorizo, Sourdough Baguette, Sourdough Baguettes, Spinach, 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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