Spanish Style Sausage and Lentil Stew


I’ve made this many, many times and I never tire of it. The smokiness of the paprika and chorizo adds a depth to the tomato sauce and the lentils make it really comforting and filling. Today I made it with vegan sausages, but it works equally well, if not better, with chorizo or spicy pork sausages, depending on your preference.

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Ingredients

Many of the foods that I cook with have added health benefits. The benefit to you is enhanced recovery, boosted immunity and extra energy. What is not to like about that?! Here are a couple of snippets of information about some ingredients. If you’re not interested, scroll down for the recipe. Otherwise, I hope you enjoy the extra insight.

 

 Recipe


Spanish Style Sausage and Lentil Stew

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Spanish Style Sausage and Lentil Stew

Ingredients

  • 1 cup Puy lentils
  • 1 tin, drained Chickpeas
  • 200g Chorizo or vegetarian sausages
  • 120g Kale or spinach
  • 1 Red onion, sliced
  • 1 tbsp Smoked paprika or pimenton
  • 1 tbsp Olive oil
  • 1 Red pepper, roasted
  • 1/2 Carrot, finely chopped
  • 1 stalk Celery, finely chopped
  • 1/2 pint Vegetable stock
  • 1 tin Tinned tomatoes
  • 1 clove Garlic, finely chopped
  • To taste Salt & Pepper

Instructions

  1. Turn the oven on to 220. Fry the chorizo (if not using, omit this part of step 1 and move on to frying the onion etc) for 3 minutes and then add in onion, celery and carrot in a pan until soft;
  2. Add the garlic and cook for a minute. Whilst this is cooking, place the washed red pepper in the oven;
  3. Add the lentils and pimenton/smoked paprika and stir until all combined;
  4. Add tinned tomatoes, and stock and simmer for 30-40 minutes until the lentils are cooked;
  5. If you are using vegetarian sausages, cook them in the oven whilst the lentils are cooking. When the lentils are cooked, add the spinach to the pan, place the lid on and turn off the heat for five minutes;
  6. Whilst waiting for the spinach to wilt, peel the skin off the roasted pepper, remove the core and seeds, and finely chop. Add this and some chopped parsley to the pan. Serve.
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