Lentils with Chorizo Red Wine
Transport your taste buds to the heart of rustic comfort with this hearty Lentils with Chorizo Red Wine recipe. Packed with smoky, savory chorizo, tender lentils, and a rich, aromatic red wine sauce, this one-pot dish is a symphony of bold flavors and nourishing ingredients. A base of fragrant sautéed onions, garlic, carrots, and celery lays the foundation for layers of depth, enhanced by smoked paprika, bay leaf, and a touch of tomato paste. Simmered to perfection, the dish marries the earthy richness of lentils with the caramelized smokiness of crisped chorizo and the subtle tang of reduced red wine. Serve it warm with fresh parsley for a vibrant garnish and pair it with crusty bread or a side salad for a truly satisfying, restaurant-quality meal. Ideal for cozy weeknight dinners or impressing guests, this dish masterfully combines comfort and elegance.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 1 cup dry green or brown lentils
- 4 cups water
- 2 links chorizo sausage
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 2 tablespoons tomato paste
- 0.5 teaspoons crushed red pepper flakes (optional)
- 1 cup dry red wine
- 2 cups chicken or vegetable stock
- 1 bay leaf
- 1 teaspoon paprika (smoked or sweet)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Rinse the lentils under cold running water and set them aside.
In a medium pot, bring 4 cups of water to a boil. Add the lentils and cook them for 20–25 minutes, or until they are just tender but not mushy. Drain and set aside.
While the lentils are cooking, heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat.
Slice the chorizo sausage into thin rounds and add to the skillet. Cook for 5–6 minutes until browned and slightly crisp. Remove the chorizo from the skillet and set aside, leaving the rendered fat in the pan.
In the same skillet, add the diced onion, minced garlic, carrot, and celery. Sauté for 5–7 minutes until softened and fragrant.
Stir in the tomato paste and crushed red pepper flakes (if using) and cook for another 2 minutes to caramelize the paste.
Deglaze the skillet with the red wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2–3 minutes to reduce slightly.
Add the cooked lentils, chicken or vegetable stock, bay leaf, paprika, salt, and black pepper to the skillet. Stir to combine.
Return the browned chorizo to the skillet. Reduce the heat to low, cover, and let simmer for 15 minutes to allow the flavors to meld together.
Discard the bay leaf before serving. Taste and adjust seasoning with additional salt or pepper if needed.
Serve warm, garnished with fresh chopped parsley. Optionally, pair with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 26 mg | 9% | |
| Sodium | 1470 mg | 64% | |
| Total Carbohydrate | 20.9 g | 8% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 5.8 g | ||
| Protein | 13.9 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 546 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
