You know Russ’s passion for anything Spanish, and with chorizo being a favorite ingredient, this Spanish Pardina Lentil and Chorizo Stew was screaming his name. Despite its humble looks, this stew is full of bold flavors and is super satisfying. A little goes a long way and is packed with fiber.
Spanish pardina lentils are a a bit smaller than other lentils. They have thin greenish-brown or greyish skin on them, and are yellow inside. They hold their shape when cooked and have a nutty taste. Rarely found on the shelves in North America, they are the lentil of choice in Spain and the Mediterranean.
If you can’t find them, substitute brown lentils. Our pantry was brimming with at least five different kind of lentils, so we didn’t even bother trying to locate the Padrina variety. Another swap we made was the choice of chorizo. Our local grocery store did not have cured chorizo in stock, so Russ bought the fresh links. I just treated it like fresh sausage links, removed the casings, cut it into 1/2-inch chunks and added them to the stew a few minutes before the potatoes.
My ginormous carrots must have been on steroids they were so thick! To have them cook in the same amount of time as the potatoes, I halved them lengthwise first before cutting into 1/4-inch slices. After 20 minutes, the lentils, carrots and potatoes were tender. Keep an eye on that because if you let them cook too long, you’ll end with more of a mush than a stew—like the consistency of baby food—not exactly appealing to an adult!
Disfruta de tu estofado!
- 1 Tbs. olive oil
- 1 medium yellow onion, chopped (about 1-1/2 cups)
- 1 cup sliced carrots (1/4 inch thick)
- 3/4 cup chopped celery
- 1-1/2 tsp. finely chopped garlic
- 1-1/2 lb. Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 7 oz. cured chorizo, halved lengthwise, then sliced crosswise 1/2 inch thick (about 1-1/2 cups)
- 4 cups water
- 1/2 tsp. dried oregano
- 1/2 tsp. smoked paprika
- 1-1/2 cups pardina lentils, rinsed
- 1 14.5-oz. can diced tomatoes with their juice
- Fine sea salt
- 1/2 cup chopped fresh cilantro; more for garnish
- Freshly ground black pepper
Everything is cut to size and measured before starting to cook.
- Heat the oil in a 5-quart Dutch oven or other heavy-duty pot over medium-high heat. Add the onion, carrots, celery, and garlic, and cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes.
- Stir in the potato, chorizo, oregano, and paprika, and cook, stirring occasionally, for 1 minute. Add the lentils and 4 cups water. Bring to a boil, reduce to a simmer, and cook until the lentils are just tender, 20 to 25 minutes.
- Stir in the tomatoes and their juice, and 1/2 tsp. salt, and cook for another 5 minutes.
- Stir in the cilantro, season to taste with salt and pepper, and serve.
By Marge Perry from Fine Cooking