Eosinophilic Esophagitis Friendly Spanish Lentil Stew with Fresh Chorizo
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Learn more →Ingredients
4 servings
- 3 tbsp extra virgin olive oil, divided
- 12 oz fresh pork chorizo, casings removed
- 1 medium yellow onion, finely diced
- 1 medium carrot, finely diced
- 1 medium red bell pepper, finely diced
- 4 garlic cloves, minced
- 2 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ¼ tsp cayenne pepper (optional)
- 1 can (14 oz) diced tomatoes
- 1 ½ cups green lentils, rinsed
- 4 cups low-sodium chicken broth
- 1 cup water
- 1 bay leaf
- salt and pepper, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- 1 tbsp extra virgin olive oil, for drizzling (optional)
Instructions
- 1
Heat 1 tbsp of the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the chorizo and cook, breaking it into small pieces with a wooden spoon, for 5–6 minutes, until browned and cooked through with no pink remaining. Transfer the chorizo to a plate and set aside, leaving any rendered fat in the pot.
- 2
Reduce the heat to medium and add the remaining 2 tbsp olive oil to the pot. Add the onion, carrot, and red bell pepper and cook, stirring occasionally, for 7–8 minutes, until softened and the onion is translucent.
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