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Soupy Spanish Lentils with Chorizo and Manchego Toast in black bowl with copper fork.
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4.55 from 68 votes

Soupy Spanish Lentils with Chorizo and Manchego Toast

Soupy Spanish Lentils with Chorizo and Manchego Toast will have you not minding winter! Braised lentils with spicy chorizo sausage kicked up with red wine and Spanish spices and topped with melted Manchego cheese over crusty bread is perfect winter comfort food!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Beef
Cuisine: Spanish
Diet: Diabetic, Gluten Free
Servings: 6
Author: Carol | From A Chef's Kitchen

Ingredients

For the Lentils

  • 2 tablespoons olive oil
  • 1 pound fresh chorizo sausage approximately 3 large links
  • 1 large onion finely chopped
  • 2 stalks celery finely chopped
  • 6 cloves garlic minced
  • 1 jar (12-ounce) roasted red bell peppers in olive oil drained and coarsely chopped
  • 2 tablespoons tomato paste
  • 1 cup dry red wine
  • 4 to 6 cups chicken broth
  • 1 1/2 cups brown lentils
  • 1 teaspoon smoked paprika
  • 1 teaspoon crushed red pepper flakes
  • 1 tablespoon red wine vinegar
  • salt and freshly ground black pepper to taste
  • 1/4 cup chopped fresh parsley

Manchego Toast

  • 1 loaf whole-grain rustic bread cut into 1-inch slices
  • 4 tablespoons butter softened
  • 4 cloves garlic minced
  • 1 1/2 to 2 cups grated "young" Manchego cheese

Instructions

For the Lentils:

  • Heat olive oil over medium-high heat in a large skillet or deep saute pan. Place sausages in the pan and cook 6-7 minutes, turning to brown on all sides. Transfer to a plate. (Sausages will not be cooked all the way through at this point.)
  • Place onion in the hot fat. Reduce heat to medium and cook 7 to 8 minutes or until beginning to soften. Add the celery and cook 4 to 5 minutes more.
  • Add the garlic, stir until fragrant. Add the chopped roasted red bell pepper, the tomato paste, the wine and cook 1 minute.
  • Add 4 cups of chicken broth and bring to a boil. Add the lentils, smoked paprika and crushed red pepper flakes. Bring to a boil.
  • Slice chorizo into 1/4 to 1/3-inch slices. Add to the pan with the lentils.
  • Reduce heat, cover slightly and simmer 30 to 45 minutes or until lentils are tender, adding additional chicken broth as needed to maintain a "soupy" consistency. Add red wine vinegar and adjust seasoning with salt and black pepper. Stir in parsley. Let rest while making the toast.

Manchego Toast

  • Preheat broiler on high. Combine softened butter and garlic. Spread over the slices of bread then top with grated cheese.
  • Place on a baking sheet then place under the broiler for 2-3 minutes or until hot and bubbly.

Notes

SUBSTITUTIONS:
  • For a non-alcoholic substitute, use half pomegranate juice and half water. You can also use extra broth with another tablespoon of red wine vinegar added (trace amount of alcohol).
TIP:
  • It’s always a good idea to look over lentils before you cook them as they may contain tiny stones, twigs or other impurities.
MAKE AHEAD:
  • Lentils may be made two days ahead.  You may need to add more broth to loosen it up.
  • Prepare toast before serving.
FREEZER-FRIENDLY:
  • Cool lentils thoroughly and place in freezer-safe containers.
  • Thaw in refrigerator.  Reheat on the stovetop or microwave.
  • Prepare toast prior to serving.

Nutrition

Serving: 1 | Calories: 916kcal | Carbohydrates: 86g | Protein: 47g | Fat: 39g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 79mg | Sodium: 1816mg | Potassium: 1053mg | Fiber: 24g | Sugar: 10g | Vitamin A: 1219IU | Vitamin C: 21mg | Calcium: 499mg | Iron: 8mg