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Smoky Lentils with Chorizo

dclarkabal
a warm your belly stew and great for leftovers
Print Recipe Pin Recipe
Course dinner
Cuisine Colombian
Servings 8

Equipment

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

Ingredients
  

  • 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
  • 1½ tablespoons smoked paprika
  • 1 large fresh bay leaf
  • ¼ cup sherry
  • 6 cups chicken stock
  • 1 tablespoon sherry vinegar or use red wine vinegar
  • 1¼ pounds Colombian or Spanish pre-cooked chorizo diced

Instructions
 

  • 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