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Spanish-style Lentils
updated: Apr 12, 2014, 12:00 PM

By Rosie Sullivan

Full of protein and fiber, lentils are not only good for you but super easy to cook. Since they soak up whatever seasoning you cook with them, lentils are really easy to make taste delicious.

I had some fun in the kitchen the other night and made Spanish-style lentils with chorizo and spinach.


2 tbsp olive oil
½ lb chorizo or some smoked sausage
Half a large white onion, chopped
1 tbsp garlic, minced
1 tbsp paprika
1 c lentils, rinsed
½ c red wine
2 c water (or, if you have it, chicken or vegetable stock)
A couple of bay leaves
1 lb or so of spinach, chopped
And some salt and pepper

I added a few chopped carrots as well.

1. In a large pot, add the oil. Once it gets hot, add your onion and meat.

Cook until soft and brown. Then you add your garlic and paprika. Stir it up.

2. Add the lentils and liquids (water and wine). Toss in the bay leaves.

Raise the heat to a boil, once it comes to a boil, lower til it is gently bubbling. Cover and let cook for about half an hour. The lentils should be submerged so you'll probably need to add more water or stock to your pot. After they're almost fully cooked, fish out the bay leaves (fairly certain they're poisonous if ingested) and add the spinach.

3. Cook for another 5-10 mins until the spinach is wilted, the lentils are cooked (no crunch) and the mixture is saucy and thick. Serve it hot or warm it up the next day.

I'd suggest topping your bowl with feta cheese. Alas, I only had goat cheese but it was still so good.

Another variation I want to try is North African-style lentils. No chorizo or spinach, but cinnamon and turmeric and cumin. And the recipe calls for lots of carrots and tomatoes!


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