In a large Dutch oven, render the diced Chorizo over medium heat until crispy. Remove the chorizo with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the Extra virgin olive oil, Yellow onion, Carrots, and Celery to the pot and cook until softened, about 8-10 minutes.
Stir in the Garlic and cook for 1 minute more.
Add the French green lentils, Homemade chicken stock, and Fire-roasted diced tomatoes to the pot. Season with Smoked paprika, Salt, and Black pepper.
Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the lentils are tender.
Stir in the Saffron threads and Dry sherry. Simmer for another 5 minutes.
Stir in the Sherry vinegar and return the cooked Chorizo to the pot. Taste and adjust seasonings as needed.
Serve hot, garnished with Fresh parsley.
Ingredients
6
8 oz225 gSpanish chorizo-spicy, removed from casing and diced
In a large Dutch oven, render the diced Chorizo over medium heat until crispy. Remove the chorizo with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the Extra virgin olive oil, Yellow onion, Carrots, and Celery to the pot and cook until softened, about 8-10 minutes.
Stir in the Garlic and cook for 1 minute more.
Add the French green lentils, Homemade chicken stock, and Fire-roasted diced tomatoes to the pot. Season with Smoked paprika, Salt, and Black pepper.
Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the lentils are tender.
Stir in the Saffron threads and Dry sherry. Simmer for another 5 minutes.
Stir in the Sherry vinegar and return the cooked Chorizo to the pot. Taste and adjust seasonings as needed.
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