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.


4 Servings


1 Onion *finely chopped
1-2 cloves Garlic *finely chopped
250g Chorizo *cut about 1cm thick pieces
1 Carrot
1-2 Potatoes
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

  1. 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.
  2. 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.
  3. 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.
  4. 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.