Lentils are a versatile legume that can be used in countless combinations, and today’s recipe is a delicious preparation of lentils with Spanish chorizo, seasoned with sweet paprika. Instead of potatoes, this dish is paired with perfectly cooked white rice served separately as a simple side. Rich in vitamins and...
Ingredients
For the Lentils
dried lentils250g
Spanish chorizo1
olive oil4tbsp
garlic2clove
small onion1
sweet paprika1tsp
white pepper1tsp
beef broth1cup
Salt to taste
For the Rice
fine-grain rice1cup
boiling water2cups- Salt to taste
Nutrition (per serving)
Calories
368.1kcal (18.41%)
Protein
15.4g (30.76%)
Carbs
44.3g (16.11%)
Sugars
0.9g (1.76%)
Healthy Fat
11.8g
Unhealthy Fat
2.0g
% Daily Value based on a 2000 calorie diet
How to make Lentils with White Rice
For the Lentils
- Step 1
Soak the dried lentils in water for about 8 hours. Drain and set aside.
- Step 2
In a pot, heat 2 tablespoons of olive oil over low heat. Add finely chopped garlic and onion, and sauté for 2 minutes.
- Step 3
Remove the casing from the chorizo and cut it into medium-sized slices or cubes. Add the chorizo to the pot and cook for 1 minute.
- Step 4
Add the soaked lentils to the pot. Season with salt, white pepper, and sweet paprika.
- Step 5
Pour in the hot beef broth. Cover the pot and simmer on low heat until the lentils are tender and the sauce thickens. Add more broth during cooking if needed to prevent drying out.
For the Rice
- Step 1
Wash the rice thoroughly and drain.
- Step 2
In a saucepan, heat the remaining 2 tablespoons of olive oil. Add the rice and stir for 1 minute.
- Step 3
Pour in the boiling water, stir, and cook over medium heat for 10 minutes. Then reduce the heat to low and cook for another 10 minutes.
- Step 4
Remove the saucepan from the heat, season with salt to taste, cover, and let the rice rest for 15 minutes.
Nutrition (per serving)
Nutrition (per serving)
Calories
368.1kcal (18.41%)
Protein
15.4g (30.76%)
Carbs
44.3g (16.11%)
Sugars
0.9g (1.76%)
Healthy Fat
11.8g
Unhealthy Fat
2.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
If you don’t have beef broth, you can substitute it with vegetable broth or water for a lighter flavor.
For a spicier kick, you can add a pinch of cayenne pepper along with the paprika.
Make sure to soak the lentils for the full 8 hours to ensure even cooking.
Use a heavy-bottomed pot to prevent the lentils from sticking or burning during cooking.
FAQS
Can I use canned lentils instead of dried lentils?
Yes, you can use canned lentils to save time. Skip the soaking step and reduce the cooking time as canned lentils are already cooked.
What type of chorizo should I use?
Use Spanish chorizo, which is typically cured and seasoned with paprika. Avoid using Mexican chorizo, as it has a different texture and flavor.
Can I make this dish vegetarian?
Yes, you can omit the chorizo and use vegetable broth instead of beef broth to make it vegetarian.
How do I store leftovers?
Store the lentils and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Can I freeze the lentils?
Yes, the lentils can be frozen in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.
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