Imagine a dish that transports you straight to the vibrant streets of Spain, where every bite is a symphony of rich flavors and hearty ingredients. This Spanish Brown Lentils with Chorizo and Shrimp recipe is not just a meal—it's a culinary adventure that combines the rustic earthiness of lentils, the spicy kick of chorizo, and the delicate sweetness of succulent shrimp. Perfect for those seeking a restaurant-quality meal that's surprisingly easy to prepare at home, this recipe will become your new go-to comfort food that impresses both family and dinner guests.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 1 cup brown lentils
- 1 chorizo sausage, sliced
- 1/2 lb shrimp, peeled and deveined
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 4 cups vegetable broth
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Begin by rinsing the brown lentils under cold water in a fine-mesh strainer. Set them aside to drain while you prepare the other ingredients.
- In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Once the oil is hot, add the diced onion and bell pepper. Sauté for about 5 minutes, or until the vegetables are softened and the onion is translucent.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent burning.
- Stir in the sliced chorizo sausage and cook for about 5 minutes, allowing the chorizo to release its oils and flavor into the mixture.
- Once the chorizo is slightly browned, add the rinsed brown lentils to the pot. Stir to combine with the other ingredients.
- Pour in the vegetable broth and add the smoked paprika. Season with salt and pepper to taste. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
- While the lentils are cooking, prepare the shrimp. In a separate skillet, heat a small amount of olive oil over medium-high heat. Add the peeled and deveined shrimp and season with salt and pepper.
- Cook the shrimp for about 2-3 minutes on each side, or until they are pink and opaque. Remove them from the heat and set aside.
- Once the lentils are cooked and tender, gently fold in the cooked shrimp. Allow everything to heat through for another 2-3 minutes.
- Adjust the seasoning if necessary, adding more salt, pepper, or smoked paprika to taste.
- Serve the Spanish brown lentils with chorizo and shrimp hot, garnished with fresh herbs if desired. Enjoy!
Tips
- Rinse your lentils thoroughly to remove any debris and prevent a gritty texture.
- Use high-quality chorizo for maximum flavor—Spanish chorizo works best for authentic taste.
- Don't overcook the shrimp; they should be pink and just opaque to maintain tenderness.
- For extra depth, consider toasting the smoked paprika in the oil before adding other ingredients.
- If the lentils seem dry during cooking, add a little extra broth to maintain moisture.
- Let the dish rest for 5-10 minutes after cooking to allow flavors to meld together.
- Fresh herbs like parsley or cilantro make an excellent garnish and add a bright finish.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 75mg
