Lentil Stew with Chorizo

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This stew has been on our weekly rotation all summer, and though I know stew is not typically a summer food, it’s something that all of us love, and uses plenty of kale, which is by now nearly shoulder-high in our garden. Also, it is very tasty and very easy on the wallet!

Lentil Stew with Chorizo

  • 1 cup dried green lentils
  • 3 cups chicken stock
  • 1 medium (or half large) red onion, chopped
  • 4 chorizo sausages (about 1lb), sliced
  • 2 Tbsp olive oil
  • 12 oz canned whole tomatoes
  • 5 large curly kale leaves, tough stems removed
  • 1/2 tsp cumin
  • salt and pepper to taste (though I never use it since there’s plenty of salt in the stock)

Heat oil in stock pot, then add chorizo, cooking on medium-high until browned on all sides.

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Remove chorizo from pan with a slotted spoon and set aside. Add onions to pan drippings and reduce heat slightly. Stir and cook until onions are caramelized (if they seem to be drying out, add just a dash of chicken stock). DSC_0004

Add lentils and stir to coat. DSC_0005

Add cumin, stirring until lentils are incorporated. DSC_0006

Next, add chicken stock and stir well. Cover pot and cook on medium-high heat for 30 minutes, stirring and adding liquid when lentils absorb and stew starts looking dry. Reduce heat and cook 15-20 minutes longer, adding chorizo and tomatoes once the lentils are soft. Add kale leaves, shredding by hand, at the end of the cook time and only allow to blanch (it will cook in a matter of seconds). You will know your stew is ready by taste; if the lentils are still crunchy or hard, keep cookin’!

DSC_0010Serve as is, or over rice, or with sharp cheddar grated on top (or all three!). Enjoy!

2 thoughts on “Lentil Stew with Chorizo”
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  1. Of course, Zoe! It all just depends on your taste! I like the slight spiciness of chorizo, but this would be great with any kind of sausage, I’m sure.

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