Guiso Chorizo Lentejas Verano (Imprimir)
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.
# Notas:
01 -
For a vegetarian version, omit chorizo and use smoked tofu or roasted mushrooms.
02 -
Add a splash of sherry vinegar or a spoon of Greek yogurt for brightness.
03 -
Serve with crusty bread or over couscous for a heartier meal.