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!
Onion - 1
Sliced Pork Chorizo - 50g
Garlic Clove - 1
Tomato Paste - 7,5ml
Cooked Chopped Tomato - 100g
Tinned Lentils - 120g
Vegetable Stock - 5ml
Spinach - 20g
Sourdough Baguette - 1
Fresh Parsley - 3g
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!
Onion - 1
Sliced Pork Chorizo - 100g
Garlic Clove - 1
Tomato Paste - 15ml
Cooked Chopped Tomato - 200g
Tinned Lentils - 240g
Vegetable Stock - 10ml
Spinach - 40g
Sourdough Baguettes - 2
Fresh Parsley - 5g
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!
Onions - 2
Sliced Pork Chorizo - 150g
Garlic Cloves - 2
Tomato Paste - 22,5ml
Cooked Chopped Tomato - 300g
Tinned Lentils - 360g
Vegetable Stock - 15ml
Spinach - 60g
Sourdough Baguettes - 3
Fresh Parsley - 8g
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!
Onions - 2
Sliced Pork Chorizo - 200g
Garlic Cloves - 2
Tomato Paste - 30ml
Cooked Chopped Tomato - 400g
Tinned Lentils - 480g
Vegetable Stock - 20ml
Spinach - 80g
Sourdough Baguettes - 4
Fresh Parsley - 10g
Woolies Products in this dish
