Spanish lentil and chorizo stew
Ready in 50 min4 servings
587kcal · per serving
Protein28.7 g
Carbs68.1 g
Fat18.5 g
Ingredients
- 20 g Olive oil
- 200 g Onion
- 150 g Red bell pepper
- 10 g Garlic (clove)
- 120 g Chorizo
- 6 g Paprika
- 280 g Lentils, dry
- 240 g Carrot, raw
- 500 g Potato, boiled
- 1200 ml Vegetable stock
Steps
- Sauté the onion, pepper, garlic and sliced chorizo in the olive oil for 5 min.
- Add the paprika, rinsed lentils, carrot, potato chunks and stock.
- Simmer, covered, for 35 min until the lentils are tender.
- Divide into 4 containers; keeps 4 days in the fridge and freezes well.
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