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If you have already decided on the day, now choose to cook these lentils just for yourself or share this traditional dish with friends. Lentils are one of the most nutritious foods around, a great source of protein, fiber and vitamins.
Time
20 min
Servings
3 servings
1 unit Spanish cooked Parinas “Luengo”
1 pack chorizo de Riojano or Bilbao
½ zucchini
2 units potatoes
1 unit onion
2 unit carrot
Virgen Olive Oil
1 unit green bell pepper
4 unit garlic cloves
1 unit ripe tomato
2 unit bay leaves
1 teaspoon of sweet paprika
Salt
1 Cut the vegetables and potatoes and sauté. Add the sliced chorizo and turn it a few times. Then add water or, preferably, pre-made stock (vegetable, chicken, or meat). If using water, add half a vegetable stock cube. Cook until the vegetables are tender. Add the paprika at the end.
2 Add the cooked lentils (Net Weight: 20.2 oz), season with salt, and cook for another five minutes.
TIPS:
- Use pre-made stock for extra flavor, or add water with half a vegetable stock cube if needed. Adjust the liquid so the lentils are not watery.
- The Rioja chorizo pack contains 8 pieces. We recommend using 4 pieces for this recipe. If you won’t use the rest soon, freeze them for later.
- Cook until all vegetables are tender and flavorful.
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