Guiso vibrante y ahumado, ligero para verano pero satisfactorio, lleno de sabores mediterráneos y verduras de temporada.
# Ingredientes:
→ Meats
01 - 200 g cured chorizo, sliced into rounds
→ Vegetables
02 - 1 tbsp olive oil
03 - 1 red onion, finely chopped
04 - 2 garlic cloves, minced
05 - 1 red bell pepper, diced
06 - 1 zucchini, diced
07 - 150 g cherry tomatoes, halved
08 - 2 handfuls fresh spinach
→ Legumes & Grains
09 - 250 g cooked green or brown lentils (or 1 can, drained and rinsed)
→ Liquids
10 - 400 ml low-sodium vegetable or chicken stock
11 - 1 tbsp tomato paste
→ Spices & Herbs
12 - 1 tsp smoked paprika
13 - ½ tsp ground cumin
14 - Salt and black pepper, to taste
15 - Juice of ½ lemon
16 - Fresh parsley, chopped (for garnish)
# Instrucciones:
01 - Heat the olive oil in a large pot over medium heat. Add the chorizo and cook for 4–5 minutes until it begins to crisp and release its oils. Remove and set aside.
02 - In the same pot, add onion and sauté for 2–3 minutes until soft. Stir in garlic, bell pepper, and zucchini. Cook for another 5 minutes.
03 - Add the tomato paste, smoked paprika, and cumin. Stir for 1 minute to release the aromas.
04 - Return the chorizo to the pot. Add lentils, cherry tomatoes, and stock. Bring to a simmer and cook uncovered for 15 minutes.
05 - Stir in spinach and cook for another 2–3 minutes until wilted. Season with salt, pepper, and lemon juice.
06 - Ladle into bowls, garnish with fresh parsley, and serve warm.
