Lentil and chorizo stew

Name: Lentil and chorizo stew (Lentejas estofadas)
Yield: For 4 Tapas
Cuisine: Spanish
Ingredients: 1 bay leaf; 3 cloves garlic; 100 g (3½ oz) chorizo or other spicy sausage, sliced; 100 g (3½ oz) chorizo or other spicy sausage, sliced; 100 g (3½ oz) black pudding, sliced; 7 small carrot, peeled and sliced; 200 g (7 oz) potatoes, peeled and diced; 225 g (8 oz) green or brown lentils, soaked overnight; 225 g (8 oz) green or brown lentils, soaked overnight; 75 ml (2½ fl oz) virgin olive oil; 1½ tsp Spanish paprika; 1 small green pepper, diced; 1 small onion, peeled and diced; 1 small ripe tomato, peeled and diced

Lentejas estofadas

Preparation info

For
4
Tapas

Difficulty
Easy

Appears in

New Tapas

By Fiona Dunlop

Published 2002

About

Well-blended, earthy flavours are the characteristics of this classic tapa, simply prepared according to Diego’s tastes.

Ingredients

225 g (8 oz) green or brown lentils, soaked overnight
75 ml

Europe
Spain
Seville
Mediterranean

Method

Combine all the ingredients, except for the potatoes, in a heavy saucepan. Cover with cold water and bring to the boil. Reduce the heat and simmer for about 20 minutes.
Add the potatoes and continue to simmer for about 20 more minutes, until the potatoes and lentils are tender. Serve hot in individual earthenware dishes.