Stewed lentils with chorizo

Stewed lentils with chorizo

Recipe for 4 / 5 rations


  • 500 lentils gr
  • 1 red pepper
  • 1 cebolla
  • 3 cloves of garlic
  • Carrots 4
  • 2 tomates
  • 1 spoonful of fried tomato
  • Chorizo ​​de Cantimpalos
  • 1 / 4 ham bone
  • Salt
  • Black pepper
  • 1 teaspoon paprika sweet
  • Water glass 1
  • Extra virgin olive oil


Chop the onion, garlic and pepper into very small pieces so that they fall apart during cooking. Peel and chop the carrots into cubes and cut the tomatoes into four pieces.

In a saucepan, add a little oil, onions and garlic cloves. We fry everything during 10 min so that the flavors mix well. We add the pepper, the tomato, the carrots and the bay leaf. We also fry during 2-3 min. Add the ham bone and a generous spoonful of La Vera paprika. With a spoon type dessert is enough, too much can become bitter, add the lentils, stirring well to mix everything well for 3 min and impregnate the flavor.

Cover with cold water until the whole pot, with care since you have to add more ingredients. Let it boil slowly and foam. After half an hour of cooking add the salt and pepper to taste. Add the chorizo ​​and let it cook at medium temperature for half an hour stirring occasionally. We remove the chorizo ​​and the ham, and let the lentils cook for half an hour more until we see that they are at their point at medium / low heat.