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.