Spanish Lentils with Chorizo Recipe

Spanish Lentils with Chorizo

I love pulses despite the side-effects. This thick soup is so good I cannot stop eating it. If this happens to you, be ready for a lonely walk in the woods where you can fart in peace with the world.

  • Two cups of lentils
  • 1 or 2 Spanish chorizos
  • An onion, finely chopped
  • Two garlic cloves, finely chopped
  • 2 bay leaves
  • Olive oil
  1. Put everything but chorizo in the pot. Add enough water two cover lentils by two finger and boil gently until the lentils are tender.
  2. Add slized chorizo and cook for 10 minutes. Serve.

Tips&Tricks:

  • It tastes much better the day after.
  • I like mine mixed with steamed rice and a dash of vinegar.
  • It freezes very well, but after reheating it resembles more of a purée.
Spanish Green Beans with Chorizo

Galician Green Beans with Chourizo

I spent several summers as a kid in the farm where my grandparents sourced chourizos for their deli. Food was simple, but it will always be among the most delicious I’ve ever tried.

Green beans were at their peak and we would start every meal, day in, day out, with large platters of boiled potatoes and beans, plates with pieces of fried pork belly and a bottle with a strong homemade vinegar to dress the vegetables. This is the dish, but using chourizos (chouriços, in Portuguese; chorizos, in Spanish) instead of pork belly.

Don’t skip this recipe because it seems simple and dull. If you use good produce, you’ll repeat more than once.

  • A bunch of green beans
  • Two medium-large potatoes
  • Chourizo sausage, on the uncured side.
  • Olive oil
  • Wine vinegar
  • Salt
  1. Cut potatoes in big cubes and gently boil in salted water for 7 minutes.
  2. Cut green beans in medium pieces and add to the pot with the courizo. Boil for another 10 minutes.
  3. Drain.
  4. Serve and dress with olive oil and vinegar.

You can add a boiled egg to each plate. It goes very well with this dish.

Tip&Tricks: Because I don’t think you can find Galician chourizo, use either Portuguese or Spanish, as less cured as you can get. They will have a much nicer texture than the dry ones and will give potatoes and nice reddish hue.