At home, legumes have a great role in the weekly menu. And we have favorites, lentils. Generally we prepare them with a good amount of vegetables, but who can resist accompanying them from time to time with chorizo? At spicy potato lentils that we prepare today do not lack anything.
Do you like to give a spicy touch to your stews? Personally, I love from time to time to add to my dishes some cayenne or hot paprika. A subtle touch that does not prevent most of us from enjoying it. But don't worry if you don't like it or can't tolerate it, you can do without it in this recipe.
Preparing these lentils will take you 45 minutes approximately. The idea is that you prepare a good amount, so you can enjoy this dish on alternate days and forget about having to prepare the food that day that you are busier or simply do not feel like it. Serve them with roasted apples for dessert and you will enjoy a great menu. Shall we start?
The recipe
- 3 tablespoons olive oil
- 1 large red onion
- 1 Italian green pepper
- 3 leeks
- 8 slices of spicy chorizo
- 2 potatoes
- 1 teaspoon tomato paste
- 1 teaspoon of chorizo pepper meat
- ½ teaspoon of hot paprika
- Salt and pepper
- 240 g. lentils
- Chicken soup
- We chop the onion, pepper and leeks and fry them in a pan with 3 tablespoons of oil for 10 minutes.
- Then add the chopped chorizo and the diced potatoes and cook for a couple of minutes until the chorizo releases part of its fat.
- Then, add the concentrated tomato, the chorizo pepper, the hot paprika, a little salt and another little pepper and mix quickly.
- Then add the lentils and cover with chicken broth.
- Cover and cook for 20 minutes over medium high heat. Next, uncover and cook five more minutes over medium heat.
- Serve the lentils with hot spicy potatoes.