Lentejas Estofadas (Spanish Stewed Lentils)

Ingredients

• •1½ cups (300 g) green or brown lentils, rinsed
• •150 g Spanish-style dry-cured chorizo, sliced into coins
• •3 tbsp olive oil
• •1 medium yellow onion, finely diced
• •1 medium carrot, diced
• •1 celery stalk, diced
• •4 garlic cloves, minced
• •1 medium tomato, grated or finely chopped
• •1½ tsp smoked paprika (pimentón)
• •½ tsp ground cumin
• •2 bay leaves
• •4 cups (1 L) low-sodium chicken or vegetable broth
• •1 cup water
• •to taste salt and black pepper
• •2 tbsp fresh flat-leaf parsley, chopped
• •1 tsp red wine vinegar

Directions

1. 1Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the chorizo slices and cook for 2–3 minutes until lightly browned and the orange fat renders out. Remove chorizo with a slotted spoon and set aside, leaving the oil in the pot.
2. 2In the same pot, add the diced onion, carrot, and celery. Sauté over medium heat for 6–8 minutes, stirring occasionally, until softened and lightly golden.
3. 3Add the minced garlic and cook for 1 minute until fragrant, then stir in the grated tomato and cook for another 2–3 minutes until it darkens slightly and most of the liquid evaporates.
4. 4Stir in the smoked paprika and ground cumin, cooking for 30 seconds to bloom the spices in the oil — be careful not to burn them.
5. 5Add the rinsed lentils, broth, water, bay leaves, and the reserved chorizo. Stir everything together and bring to a boil.
6. 6Reduce heat to low, cover partially with a lid, and simmer for 30–35 minutes, stirring occasionally, until the lentils are tender and the stew has thickened to a creamy, spoonable consistency. Add a splash of water if it becomes too thick.
7. 7Remove the bay leaves. Stir in the red wine vinegar, then taste and season generously with salt and black pepper.
8. 8Ladle into bowls and finish with a sprinkle of fresh parsley. Serve with crusty bread for dipping.

💡 Spanish dry-cured chorizo (not fresh Mexican chorizo) is key — look for it near the deli meats or charcuterie section at most Canadian grocery stores (PC, Mastro, or Freybe brands work well). For a vegetarian version, omit the chorizo, use vegetable broth, and add an extra ½ tsp smoked paprika plus a drizzle of olive oil at the end to replicate that smoky depth. Lentils do NOT need to be soaked — just rinse them well before cooking.

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