Servings: 4 to 6
Despite its humble looks, this stew is full of bold flavors and is super satisfying. Serve it with crusty bread and a bottle of red wine, and you’re all set for a relaxing night.
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Used the red lentils I had in the cupboard. Hard to get chorizo in the local market so I used linguica. In southern RI luinguica and chourico are easily available. Chourico is closer to chorizo, being a bit drier but I grabbed the wrong package. Linguica was quite good in this. Used Muir Glen fire roasted tomatoes because I had them. All very good and the final result was terrific. Our daughter is vegetarian and I think soyrizo would work really well in this recipe.
I thought this was an excellent lentil recipe. I used the lentils I had in the pantry which were a mix of red and green. Also substituted andouille for the chorizo. Used butternut squash rather than potatoes and crushed tomatoes. None of these substitutions would have affected the flavor significantly I don't think.
This was fine. I love chorizo and the classic Spanish lentil stew, so I was excited about this. I enjoyed it but I just never felt like going back for leftovers. We might make it again.
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