Fine Cooking Magazine - November/December 2020

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.

Ingredients

1 Tbs. olive oil
1 medium yellow onion, chopped (about 1-1/2 cups)
1 cup sliced carrots (1/4 inch thick)
3/4 cup chopped celery
1-1/2 tsp. finely chopped garlic
1-1/2 lb. Yukon Gold potatoes, peeled and cut into 1-inch pieces
7 oz. cured chorizo, halved lengthwise, then sliced crosswise 1/2 inch thick (about 1-1/2 cups)
1/2 tsp. dried oregano
1/2 tsp. smoked paprika
1-1/2 cups pardina lentils, rinsed
1 14.5-oz. can diced tomatoes with their juice
Fine sea salt
1/2 cup chopped fresh cilantro; more for garnish
Freshly ground black pepper

Calories (kcal) : 470
Fat Calories (kcal): 140
Fat (g): 16
Saturated Fat (g): 5
Polyunsaturated Fat (g): 1.5
Monounsaturated Fat (g): 8
Cholesterol (mg): 30
Sodium (mg): 800
Carbohydrates (g): 60
Fiber (g): 13
Sugar (g): 7
Protein (g): 24

Preparation

Heat the oil in a 5-quart Dutch oven or other heavy-duty pot over medium-high heat. Add the onion, carrots, celery, and garlic, and cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes. Stir in the potato, chorizo, oregano, and paprika, and cook, stirring occasionally, for 1 minute. Add the lentils and 4 cups water. Bring to a boil, reduce to a simmer, and cook until the lentils are just tender, 20 to 25 minutes. Stir in the tomatoes and their juice, and 1/2 tsp. salt, and cook for another 5 minutes. Stir in the cilantro, season to taste with salt and pepper, and serve.

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Onions
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Celery
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Reviews

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Reviews (4 reviews)

carmen_hope | 03/03/2018
I loved this. Fairly simple to make and really delicious. It looks a little drab but tastes fantastic. I just used regular old brown lentils.
sharonforleo | 02/14/2018
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.
kmartin234 | 02/16/2017
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.
Megann | 01/28/2017
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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What We're Cooking Now

Name: Spanish Pardina Lentil and Chorizo Stew
Yield: 4 to 6 servings
Cuisine: Mediterranean
Ingredients: 1 Tbs. olive oil; 1 medium yellow onion, chopped (about 1-1/2 cups); 1 cup sliced carrots (1/4 inch thick); 3/4 cup chopped celery; 1-1/2 tsp. finely chopped garlic; 1-1/2 lb. Yukon Gold potatoes, peeled and cut into 1-inch pieces; 7 oz. cured chorizo, halved lengthwise, then sliced crosswise 1/2 inch thick (about 1-1/2 cups); 1/2 tsp. dried oregano; 1/2 tsp. smoked paprika; 1-1/2 cups pardina lentils, rinsed; 1 14.5-oz. can diced tomatoes with their juice; Fine sea salt; 1/2 cup chopped fresh cilantro; more for garnish; Freshly ground black pepper