Spanish Lentils (Lentejas Castellanas)
Ingredients
- 1 onion, minced
- 1 pepper (green or red), minced this isn´t in the traditional recipe but I like adding a little bit of veg!
- 2 cloves garlic, minced or pressed
- 3 links chorizo (plant-based)
- 1 cup dried lentils
- 1 tsp salt
- 2.5-3 cups vegetable broth
Instructions
- In a large skillet, heat 2tbs of oil and cook the chorizo on all sides or according to package instructions. Remove from the pan a cut into pieces.
- In the hot pan, add the onion and green pepper along with a good pinch of salt and sauté until the onion starts to turn translucent. Add the onion and cook for a another minute.
- Add the broth, make sure to cover with at least 1 inch of broth (2 fingers worth as they say in Spanish)
- Cover and allow to cook on a low simmer until the lentils are almost cooked through, about 25 minutes or according to package instructions. Then add in the chorizo and allow to cook together with the lentils for another 5-10 minutes. Add salt if necessary.
- This is delicious on it´s own with some crusty bread or also with rice. It stays good in the fridge for 4 days or can be frozen for longer storage.