I was supposed to be cooking Dahl (Lentil Curry) today. I decided to add Chorizo that I had in the fridge for a while. As I know Chorizo is Spanish and ‘Spanish’ suggested me to add Garlic and Paprika. I added Carrot and Potatoes as well. The dish ended up such a stew, but it was so good. That’s why I am now writing down how I cooked it.
1 Onion *finely chopped
1-2 cloves Garlic *finely chopped
250g Chorizo *cut about 1cm thick pieces
1 tablespoon Olive Oil
1 cup Dry Lentils *rinsed
3 cups Chicken Stock OR Vegetable Stock *Salt Reduced OR Unsalted Stock recommended
*Note: If you use Salted Stock, use 2 cups of Stock and 1 cup Water
1 tablespoon Ground Paprika
Salt & Pepper
1 tablespoon chopped Parsley
- Finely chop up Onion and Garlic. Cut Carrot and Potatoes into chunky bite-size pieces. Place Dry Lentils in a colander and rinse under cold water.
- Heat Oil in a pot over medium heat, cook Onion, Garlic and Chorizo for a few minutes. Add Chicken Stock (OR Vegetable Stock) and rinsed Dry Lentils, bring to the boil, and simmer over low heat for 15 minutes.
- Add Carrot and Potato, add some Water if more liquid is needed, bring back to the boil, and cook 15 minutes OR until Carrot and Potato are soft.
- Season with Salt & Black Pepper, but you probably don’t need to add Salt if Stock is salted. Sprinkle with some chopped Parsley and serve with nice crusty Bread.