Chorizo & Lentil Stew

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

with a crisp sourdough baguette

4.8

Hands on Time: 15 - 25 minutes

Overall Time: 20 - 30 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Butter (optional)
  • Sugar/Sweetener/Honey
Photo of Chorizo & Lentil Stew
  1. 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.

  2. 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.

  3. 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!

  1. 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.

  2. 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.

  3. 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!

  1. 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.

  2. 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.

  3. 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!

  1. 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.

  2. 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.

  3. 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

Woolies Products in this dish

Photo of Baby Spinach 400 g

Baby Spinach 400 G

Photo of Baby Spinach 80 g

Baby Spinach 80 G

Photo of Diced Onion 150 g

Diced Onion 150 G

Photo of Peeled Baby Onions 500 g

Peeled Baby Onions 500 G

Photo of Onion Flakes 35 g

Onion Flakes 35 G

Photo of Bulk Chopped Spinach 400 g

Bulk Chopped Spinach 400 G

Photo of Fresh Parsley 80 g

Fresh Parsley 80 G

Photo of Small Red Onions 500 g

Small Red Onions 500 G

Photo of Tomato Paste 70 g

Tomato Paste 70 G

Photo of Red Onions 5 String

Red Onions 5 String

Photo of Red Salad Onions 75 g

Red Salad Onions 75 G

Photo of Peeled Onions 1 kg

Peeled Onions 1 Kg

Photo of Brown Onions 5 pk

Brown Onions 5 Pk

Photo of Baby Spinach 200 g

Baby Spinach 200 G

Photo of Fresh Parsley 30 g

Fresh Parsley 30 G

Photo of White Salad Onions 75 g

White Salad Onions 75 G

Photo of Mild Spring Onions 100 g

Mild Spring Onions 100 G

Photo of Chopped Spinach 200 g

Chopped Spinach 200 G

Photo of Tomato Paste 140 g

Tomato Paste 140 G

Photo of Bulk Onions 3 kg

Bulk Onions 3 Kg

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