Description
A rustic and hearty lentil stew simmered with tender potatoes and smoky chorizo in a rich tomato broth. Comforting, deeply flavorful, and perfect for cozy dinners.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 8 ounces chorizo, sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 medium potatoes, diced
- 1 cup green or brown lentils, rinsed
- 1 can (14 ounces) diced tomatoes
- 4 cups chicken broth
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a large Dutch oven or soup pot over medium heat.
- Add sliced chorizo and cook until lightly browned and fragrant, allowing the oils to release.
- Stir in diced onion, minced garlic, and sliced carrots. Sauté until softened.
- Add diced potatoes, rinsed lentils, diced tomatoes, chicken broth, smoked paprika, dried thyme, salt, and black pepper. Stir well to combine.
- Bring the mixture to a boil, then reduce to a gentle simmer.
- Cover and cook for 35 to 40 minutes, or until lentils and potatoes are tender.
- Taste and adjust seasoning if needed.
- Stir in chopped fresh parsley just before serving.
- Ladle into bowls and serve warm.
Notes
- Rinse lentils before cooking to remove excess starch.
- If the stew thickens too much during cooking, add a splash of broth or water.
- The flavor deepens after resting, making leftovers even better the next day.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 6g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 11g
- Protein: 20g
- Cholesterol: 35mg
