Sunday, February 17, 2013

Chorizo Lentil Stew

This stew recipe is quick and easy.  It allows for easy modification as well to add your own spices and other vegetables or ingredients to enhance the experience further.

        1 Lb. Mild Ground Chorizo Sausage
        1 EVOO (for browning sausage)
        1 Can (15 Oz. Size) Cannellini (White Kidney) Beans, Do not drain
        1 Can (15 Oz. Size) Fire Roasted Diced Tomatoes (Fat Free or Low Sodium)
        1 ¼ Cup Dried Green Lentils
        2 Cups Chicken Broth (Low Sodium)
        6 Cups Fresh Chopped Baby Spinach
        Himalayan Pink Salt And Garlic Pepper, to taste
        ½ Cup - Texas Sweet Onion (diced)
        ½ -3/4 Cup - Finely Shredded Cheddar Cheese

1.     Brown the Chorizo with a drizzle of EVOO (or Vegetable Oil) in a 7 Quart Emile Henry Dutch oven, stirring continually browned.
2.     Add the cannellini beans, tomatoes, onion and lentils and immediately stir in the Chicken Broth.
3.     Bring to a boil and then reduce heat to a simmer and cover until the lentils are tender (on the grill 20 minutes, on the stove about 30 minutes)
4.     Remove the Dutch oven from the burner or grill and stir in the spinach (stems removed) and add salt and pepper to taste then recover the Dutch oven again and allow the spinach to wilt (5-8 minutes).
5.     Serve hot with your choice of finely shredded or grated cheese! (and of course IN A LARGE EMILE HENRY SALAD BOWL...)
Ready to serve!
Browning the Chorizo
Lighting the coals in my Rosle Kettle with my Rosle Ignitor...

[1] Ingredients modified and directions paraphrased from the original recipe posted on Tasty in 2012 at

Recipe - Soup - Chorizo Lentil Stew