Looking for a hearty new stew recipe for the cold Winter months? Well, you found it! The Spanish chorizo adds a nice smoky taste to balance out the vegetables, and the lentils are a great way to get more fiber in your day.
7 ounces Spanish chorizo sausage, diced
1 medium white onion, diced
2 large carrots, sliced
2 celery stalks, sliced
4 garlic cloves, minced
8 cups low sodium chicken or vegetable stock
1 cup dry brown lentils, washed and drained
1 pound Yukon Gold potatoes, diced
2 tablespoons tomato paste
1 bay leaf
Salt & black pepper, to taste
Chopped fresh chives, optional
- Cook the chorizo in a large stockpot over medium heat, stirring occasionally, for about 5 minutes. Transfer chorizo to a paper towel lined plate to drain excess fat. Reserve 1 tablespoon of the remaining fat and discard the rest.
- Heat the remaining 1 tablespoon of chorizo fat in the same stockpot over medium-high heat. Add the onion, carrots and celery and sauté for 5 minutes, stirring occasionally. Add the garlic and sauté for 1-2 minutes, until golden in color.
- Add the 8 cups of stock, lentils, potatoes, tomato paste, bay leaf and cooked chorizo. Stir to combine. Bring the stew to a simmer, reducing heat to medium-low. Cover and cook for 20 minutes or until the lentils and potatoes are tender.
- Discard the bay leaf and season with salt and pepper, to taste. Optional garnish with chopped fresh chives and serve warm.
Serving Size: 1½ cup
Calories: 274, Fat: 11g, Protein: 17g, Carbohydrates: 29g, Fiber: 6g, Sodium: 502mg
Adapted from https://www.gimmesomeoven.com/spanish-chorizo-lentil-stew/#tasty-recipes-78297