0

items in your basket

total basket value
Your Basket
Continue Shopping

15% OFF WHEN YOU JOIN OUR FOOD-FILLED MAILING LIST

LENTIL STEW WITH CHORIZO

This classic dish, from our chef Flori at Brindisa Kitchens, is comfort food that warms the heart and soul, and a favourite across Spain. Made with pardina lentils and smoky chorizo.
READY IN

45 mins

COOKING TIME

20 - 30 mins

PREP TIME

15 mins

SERVES

2 people

ingredients

  • 150g chorizo (about 2 sausages), cut into 3cm rounds
IN STOCK
  • 1 medium onion, roughly chopped
  • 1 medium carrot, diced
  • 50g Ibérico lard (tocino), cut into small pieces
IN STOCK
  • 2 garlic cloves, thinly sliced
  • 130g small dried lentils
IN STOCK
  • 2 tablespoons fresh flat-leaf parsley, roughly chopped
  • Sea salt and black pepper
  • 1 litre chicken stock or water
  • 1 teaspoon of sweet Nora paste
IN STOCK
  • A pinch of Brindisa saffron
IN STOCK
  • Brindisa Arbequina olive oil
IN STOCK

Method:

  1. First, prepare the Saffron infusion; lightly dry-toast the saffron in a small pan to release its aroma. Crush it into a fine powder using a pestle and mortar. Infuse the saffron in 300ml of warm water and set aside.
  2. Heat a large saucepan over high heat and add a drizzle of olive oil. Add the chorizo and fry until browned. Remove the chorizo and set aside.
  3. Reduce the heat to medium and add the onion, carrot, Ibérico lard, and a pinch of salt to the same pan. Fry for 10–12 minutes, stirring occasionally, until the vegetables begin to soften and turn translucent.
  4. Add Aromatics; stir in the garlic and bay leaves. Cook for 2–4 minutes until fragrant.
  5. Return the chorizo to the pan and stir in the lentils. Pour in the chicken stock or water, ensuring the lentils are fully covered. Bring to a gentle simmer and cook for 20–30 minutes or until the lentils are tender.
  6. Stir in the saffron-infused water. Season with salt and pepper to taste. Cook for another few minutes to allow the flavours to meld.
  7. Serve lentils and top with fresh parsley, a drizzle of olive oil, and toasted bread on the side.

ingredients

  • 150g chorizo (about 2 sausages), cut into 3cm rounds
(1X350g)
IN STOCK
  • 1 medium onion, roughly chopped
  • 1 medium carrot, diced
  • 50g Ibérico lard (tocino), cut into small pieces
IN STOCK
  • 2 garlic cloves, thinly sliced
  • 130g small dried lentils
IN STOCK
  • 2 tablespoons fresh flat-leaf parsley, roughly chopped
  • Sea salt and black pepper
  • 1 litre chicken stock or water
  • 1 teaspoon of sweet Nora paste
IN STOCK
  • A pinch of Brindisa saffron
IN STOCK
  • Brindisa Arbequina olive oil
IN STOCK

Recent Recipes

LENTIL STEW WITH CHORIZO

This classic dish, from our chef Flori at Brindisa Kitchens, is comfort food that warms the heart and soul, and a favourite across Spain. Made with pardina lentils and smoky chorizo.
PANCETA, CHESTNUT AND SLOE GIN BRAISED CABBAGE
An adaptation of Angela Clutton's festive recipe, with smoky panceta for a twist. The aromatic sloe gin and sweet chestnuts make this an ideal side dish for roasts and more. Cooked chestnuts save time without compromising on quality, for a simple yet elegant Christmas dish.
MORCILLA ARANCINI WITH QUINCE ALIOLI
This recipe gives a Spanish twist to an Italian classic. The combination of rice and morcilla creates a rich, flavourful bite, while the spices in the morcilla paired with the sweetness of quince evoke festive Christmas flavours. Using Bahía rice, which absorbs flavours beautifully and has the perfect texture for arancini, these bite-sized treats make ideal finger food for any gathering.
COD WITH HONEY ALIOLI
This delicious Cod with Honey recipe offers a wonderful alternative to traditional Christmas meat dishes. A Catalan classic from Monika Linton's book, Brindisa: The True Food of Spain, it balances the sweetness of caramelised apples, honey, and pine nuts, with the savoury cod. Topped with a creamy alioli and baked to golden perfection, this dish brings a festive twist to your holiday table.
Back to the top