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Spicy chorizo and peppery lentils make this stew unforgettable.
In a big stockpot, brown the chorizo in a little bit of vegetable oil, stirring constantly, until almost done, about 5-7 minutes. Add in the cannelini beans, tomatoes, lentils, and chicken stock and stir until combined. Bring to a boil and then reduce heat, cover, and simmer for about 30 minutes until the lentils are soft and tender. Remove from heat and stir in the spinach; cover for about 5 minutes to let it wilt. Season with salt and pepper to taste (I ended up using maybe 1/2 teaspoon of salt and no pepper). Serve hot with goat cheese!
Note: If you would like to use canned cooked lentils, make sure they are rinsed and drained, then just bring the soup to boil and make sure the chorizo is cooked all the way through. No need to go the full 30 minutes if they’re already cooked!
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Carol on 10.28.2016
Looking for new food to make! This jumped out at me!
Lisa G on 1.18.2016
This was fantastic! I made is with soy chorizo, but otherwise did everything else the same. Next time, I might cook the lentils a little longer – mine were still a little too firm.
Minnow in Hampton Roads on 1.24.2014
I make this stew often ~ it’s one of my favorite go-to recipes because it’s delicious and quick.
Marianne on 12.12.2012
I’m making this tonight! Looks SO good
Christina on 11.12.2012
Can’t wait to try it! Love chorizo, goat cheese……all of it actually!