Lentil Vegetable and Chorizo Stew

It may officially be Spring but it is officially cold and dreary at the Farm. We worked our tails off in the rain transplanting thousands of onions and leeks in pretty nasty weather. We came in chilled to the bone and wanted nothing but comfort food to nourish us back to normal. We had some sausage that Taylor had cooked up a few nights prior which made this stew come together rather quickly. This soup is just what the doctor ordered and something that is great to serve when you’re expecting company. It’s simple to prepare and when you serve it with some crusty bread and a few beers it quickly turns into a hearty and nourishing meal. I hope you all enjoy this stew as much as we do.

Cheers from Tumbleweed Farm.

 

Lentil Vegetable and Chorizo Stew

Prep Time: 25 minutes    Cook Time: 45 minutes    Serves: 6-8

  • 2 Tablespoons olive oil
  • 1 pound fully cooked chorizo, cut into 1/2 inch thick rounds (about 4 links)
  • 1 large yellow onion, chopped
  • 4 cloves of garlic, minced
  • 2 large carrots, cut into 1/2 inch thick pieces
  • 2 medium sized parsnips, cut into 1/2 inch thick pieces
  • 1 small rutabaga, peeled and cut into 1/2 inch thick pieces
  • 2 large celery stalks, roughly chopped
  • 1 small fennel bulb, trimmed and roughly chopped
  • 2 teaspoons dried thyme
  • 1/8 teaspoon cayenne pepper (add less if sensitive to spice)
  • 2 1/3 cups French green lentils, rinsed and picked over
  • 3 quarts low sodium chicken stock + additional to thin
  • a few large handfuls of spinach
  • salt and pepper to taste

Preparation

  1. Heat the oil in a large pot over medium high heat. Add the sausage and cook until lightly browned on all sides. About 4 minutes. Using a slotted spoon remove from the heat and place on a paper towel lined plate and set aside. Add the onion, garlic, carrots, parsnips, rutabaga, celery, fennel, thyme and cayenne pepper to the pot and cook, stirring often, until beginning to soften, about 5 minutes.  Add the lentils and stir to coat the lentils in the veggie/spice mixture. Add the stock and bring to a boil. Reduce heat to medium-low and simmer until the lentils are tender; about 20 minutes. Add more stock or water as necessary.
  2. Stir in the sausage and continue to cook until the vegetables are tender and the flavors begin to melt together. About 15 minutes. Add the spinach and cook until it wilts, about 2 minutes. Taste test the soup and season to taste with salt and pepper as necessary.
  3. Divide between bowls and serve with crusty bread and a cold beer.

Notes

*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Taste test as you go


Leave a Reply

3 thoughts on “Lentil Vegetable and Chorizo Stew

  1. Ethan W. says:

    Very tasty! And a great accompaniment.

  2. Lauren C says:

    We’ve had a cold snap the past few days in NC and this stew looks sooooo good! I’m loving the more frequent posts lately! Thanks 🙂

    1. Andrea says:

      The soup is perfect for a cold evening!! Yep–having fun cooking up a storm these days so more posts are happening!! Happy (almost!) weekend! xo

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