60 minutes
Dive into the heartwarming flavors of Spain with this rich stew, featuring smoky paprika, robust cumin, and spicy chorizo, perfectly paired with the earthiness of red lentils.
tablespoons
Cooking Chorizo, peeled and diced
0 oz
Large Onion, chopped
each
Carrots, chopped
each
Cumin Seeds
pinches
Garlic Clove, chopped
each
teaspoons
pinches
splash
Red Lentils
0 oz
Chopped Tomatoes, 400g each
0 cans
0.25 fluid ounces
to serve
1. Preparation
Heat the oil in a large pan over medium heat.
2. Searing the Chorizo
Add chorizo to the pan and cook until crisp, allowing it to release its flavorful oils. Once crisp, use a slotted spoon to transfer the chorizo to a bowl, keeping the rendered fat in the pan.
3. Softening the Aromatics
To the same pan, add the onion, carrots, and cumin seeds. Sauté for about 10 minutes until they are soft and shimmering. Add the chopped garlic and continue to fry for another minute.
4. Building the Flavor Base
Sprinkle in the smoked paprika and sugar, stirring for one minute. Add a splash of red wine vinegar and let it simmer briefly to integrate the flavors.
5. Combining the Stew Components
Stir in the red lentils, then pour in the chopped tomatoes and chicken stock. Give the mixture a thorough stir to combine all the ingredients.
6. Simmering the Stew
Allow the stew to simmer for 30 minutes, or until the lentils are tender and the flavors meld. Use a hand blender to partially blend the stew, achieving a texture that is smooth yet retains some chunkiness.
7. To Serve
Ladle the stew into bowls. Drizzle each serving with a touch of yogurt and olive oil. Top with the reserved crispy chorizo and a sprinkle of smoked paprika for a finishing touch.
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