Lentejas con Chorizo Recipe

Method10 steps

1. 1

   Step 1: Wash the vegetables. Cut the celery (1 stalk) into 1-inch pieces, finely dice the four onions, dice the three carrots small and mince the four garlic cloves. Have the drained, measured tomatoes and both pastes ready. Put the chosen aromatics in a removable bundle or spice infuser.

   Uses 1 stalk celery, cut into 1-inch pieces · 4 medium onions, finely diced · 3 large carrots, in small dice · 4 cloves garlic, minced · Aromatics to taste, such as rosemary, thyme, bay leaf and black peppercorns · Water, as needed to rinse the lentils and wash the vegetables

2. 2

   Step 2: Rinse the two cups dried brown lentils and discard any pebbles or debris. Put them in a large pot with the twelve cups chicken stock and bring to a simmer. Add the ham bone (1), prepared celery and aromatics. Simmer gently for about 40 minutes, until the lentils are tender but not mushy, while making the sofrito. Turn off the heat if the lentils are ready before the sofrito.

   Simmer the lentils · 40 minUses 2 cups dried brown lentils · 12 cups chicken stock · 1 ham bone · Water, as needed to rinse the lentils and wash the vegetables · All prepared celery from the one stalk · The chosen removable aromatics

3. 3

   Step 3: Slice three quarters of the single chorizo link into rounds and mince its remaining quarter. Keep the minced portion refrigerated for the sofrito. Brown the rounds on both sides in a skillet over medium-high heat until cooked through, at least 71°C if the sausage requires cooking. Lift the rounds onto a plate for the topping, keeping the rendered fat in the skillet.

   Uses 1 large link semi-cured Spanish pork chorizo, divided

4. 4

   Step 4: Add the ¼ cup olive oil to the rendered chorizo fat and reduce the heat to medium. Add the prepared onions and cook slowly, stirring, for about 7 minutes until starting to brown.

   Sauté the onions · 7 minUses ¼ cup olive oil, for the sofrito · The fat left in the skillet after lifting the seared rounds · All four diced medium onions

5. 5

   Step 5: Add the prepared carrots and cook, stirring, for about 5 minutes until the vegetables are cooked through and golden.

   Sauté the carrots · 5 minUses Sautéed onions and frying medium · All three diced large carrots

6. 6

   Step 6: Add the prepared garlic and cook, stirring, for about 2 minutes until fragrant, without letting it burn.

   Sauté the garlic · 2 minUses Sautéed onions and carrots · All four minced cloves

7. 7

   Step 7: Add the three cups drained crushed tomatoes, the reserved minced quarter of chorizo, the two teaspoons tomato paste and the two teaspoons ñora pepper paste. Cook over medium heat, stirring occasionally, until reduced to a thick, soft sofrito and the minced sausage is cooked through, at least 71°C if it requires cooking.

   Uses Garlic, onion and carrot mixture · The minced remaining quarter of the single link, kept refrigerated · 3 cups crushed tomatoes, measured after draining · 2 tsp tomato paste · 2 tsp ñora pepper paste

8. 8

   Step 8: If you want a thicker soup, purée a couple of scoops of the cooked lentils and return them to the pot before adding the sofrito. Stir all the sofrito into the lentil pot and return to a gentle simmer. Cook until the flavors combine and the lentils are fully tender, tasting often so they do not turn mushy.

   Uses Cooked lentil soup base · Complete chorizo sofrito

9. 9

   Step 9: Remove and discard the aromatic bundle, celery and ham bone before serving. For an overnight make-ahead soup, cool promptly in shallow containers and refrigerate the soup and reserved seared chorizo at 4°C/40°F or below. Keep refrigerated for up to 4 days, or freeze in airtight containers for up to 3 months; thaw in the refrigerator.

   Uses Completed lentil stew · The cooked rounds made from three quarters of the one link

10. 10

    Step 10: Serve the soup hot, dividing it among eight portions and topping with the reserved seared chorizo rounds. If the soup or topping has been refrigerated, reheat it until hot through, at least 74°C. Add ready pickled peppers if desired and serve the bread separately.

    Uses The finished soup, excluding discarded bone, celery and aromatics · The cooked three-quarter-link topping, kept separately · Ready pickled peppers, for serving if desired · Ready hearty bread, for serving separately if desired