Smoky Lentils with Chorizo

Sitting at the island this morning with the fam having breakfast that my husband made using up the leftover bread that he made for our World Wide Wednesday Colombian meal trying to come up with something to write about. I think one of the best things made this past week was My daughters WWW contribution. She made a lovely bowl of Lentejas Ahumadas Con Chorizo in English is Smoky Lentils with Chorizo. We had it the leftovers for dinner the other night and it was just as good if not better than when we had it when she made it.

I have noticed that since my daughter brought back WWW for 2022 there are a lot of deliveries here at the house with a new cookbook from whichever country we are celebrating. We truly are a family of foodies – and I LOVE it!

This recipe is from the cookbook Colombiana by Mariana Velasquez. When my daughter was researching what she wanted to make she declared that the way this cookbook is set up was how I should set my cookbook up; when I write one that is. She loved that there was cocktail, starter, main and dessert pre-set up for you. I can see where that would come in handy for hosting a dinner party. Something to think about when I am gathering info to write my cookbook.

I will admit that cooking meals from other countries has definitely opened my eyes to different foods that were never on my radar. I had never had Lentils or Farro growing up and I love them both. I made a chicken soup last week and I usually add Jasmine rice which tastes fantastic but after a few days it becomes less structured and too moist. My daughter suggested using Farro so we could eat the soup throughout the week. The Farro tasted great and held up perfectly.

Smoky Lentils with Chorizo

a warm your belly stew and great for leftovers
Course dinner
Cuisine Colombian
Servings 8


  • food processor or stand mixer, cast iron pan or griddle, Dutch oven or heavy bottom pan


  • 2 cups dried green lentils
  • 3 very ripe plum tomatoes cut in half lengthwise
  • 1 medium yellow onion peeled and quartered
  • 1 medium head garlic skin on, sliced in half crosswise. or 4 cloves peeled
  • Kosher salt and black pepper
  • 3 tablespoons extra virgin olive oil plus more as needed
  • 2 medium carrots peeled and cut into ¼ inch dice
  • 1 small leek white and pale green parts only, rinsed well and diced
  • tablespoons smoked paprika
  • 1 large fresh bay leaf
  • ¼ cup sherry
  • 6 cups chicken stock
  • 1 tablespoon sherry vinegar or use red wine vinegar
  • pounds Colombian or Spanish pre-cooked chorizo diced


  • Rinse lentils and cover with cold water in a medium bowl. Soak for at least 3 hours.
  • heat a cast iron pan or griddle over high heat until it is piping hot. Place the tomatoes, onions and garlic, cut side down onto the hot pan. turning occasionally with tongs so all sides are charred. about 15-18 minutes.
  • turn off the heat and let the veggies sit on the pan for about 5 minutes. Using the tongs you should be able to remove the tomato skins. discard the skin.

making the charred veggie puree

  • squeeze the garlic bulbs into the bowl of a food processor or blender. discarding the papery skin. Add the onions and peeled tomatoes. using a rubber spatula scrape up all the leftover bits from the pan and add to the bowl. Adding more smoky flavor. Season with 1 teaspoon salt and ¼ teaspoon black pepper
  • In a large Dutch oven heat the olive oil add the carrots, leek, smoked paprika, and the bay leaf. Stir to coat in the oil. Cook until the leek begins to soften, 3-4 minutes. Add the drained lentils and sherry stirring to combine. Allow the sherry to boil off the alcohol about 1-2 minutes.
  • Pour the charred veggie puree and stir to combine. Cook for a few minutes bringing to a boil. Add the chicken stock, season with salt and pepper to taste. Bring to another boil. Using a wooden spoon, stir the lentils. Lower the heat to medium-low. Cook for 30-35 minutes. make sure you stir and scrape up the bottom of the pan using a wooden spoon like every 10 minutes, until the lentils are tender but still hold their shape. Add the sherry vinegar, stir and taste. Adjust the seasoning as needed.
  • While the lentils are cooking heat up a large skillet over medium high heat, Add the chorizo. Add 1 tablespoon of oil if needed. As the chorizo heats up it should release enough oil but you decide. Cook for 5-6 minutes. getting it nice and browned. remove the browned chorizo and drain the fat and add the chorizo to the lentils or serve along side.
  • Serve warm over rice and slice up some avocado and enjoy!
Keyword Chorizo, Colombian, Lentils, Smoky Lentils with Chorizo




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