Chorizo and Puy Lentil "Paella"

Chorizo and Puy Lentil "Paella"

Chorizo and Puy Lentil "Paella"

Chorizo and Puy Lentil "Paella"

Simple and easy are two words that are used a lot on my site and this recipe is no exception.
It’s definitely both but does not lack in flavor in the slightest.

Everyone knows what Paella is and there's no shortage of it where I live.
This is my French/Basque spin on the classic dish without actually using any of the original ingredients!
In fact it has no resemblance to the traditional dish at all except that it is cooked using the same method.
It is cooked in much the same way as Paella is and can be cooked in a Paella pan then served with crusty bread.

I love Chorizo and the Puy Lentils cooked in stock alongside are a marriage made in heaven.
I used spicy chorizo but you can use medium or mild depending on your preference and the amount of cayenne pepper you use is up to you.
I added a splash of homemade garlic and chilli hot-sauce when I served it which brought a new dimension to the flavors. 
If you want to add seafood you can do that too just like with normal rice Paella.

It's a hearty dish that feels light and healthy especially eaten with vegetables or salad and crusty bread.

Add in a glass of Rioja and you're set!

Chorizo and Puy Lentil "Paella"
Chorizo and Puy Lentil "Paella"

Recipe for 2-3 People

150g Dried Spicy Chorizo Sausage – chopped into 1cm cubes
185g Dried Puy Lentils
Chicken Stock
250g Potatoes – cut into 1cm cubes
125g Carrots – cut into 1cm cubes
1 Med. Onion – diced
1 Stick Celery – diced
1 clove Garlic – minced
Cayenne Pepper – pinch – or as much as you dare
1 tsp Smoked Paprika
Salt and Pepper to season

The Mix: 

Put sausage in a shallow sided frying pan or casserole, turn heat to medium and cook turning to avoid burning
When fat has rendered out, 2-3 minutes, take out sausage and put to one side, drain most of the fat and discard.
Add onions, garlic, celery and spices to the pan and cook for 3 min. on medium heat, stirring often.
Add potatoes and carrots and cook for 1 minute.
Add lentils and chorizo, stir and add enough stock to cover everything.
Bring to boil then turn heat to simmer.
Adjust stock level by adding a little more, cover with lid or foil and simmer for 40 min. stirring every 10 minutes and adding more stock if required.
Once lentils and vegetables are tender take off lid or uncover foil and simmer for a further 10 minutes.
I like my vegetables to be a little over cooked in this recipe so leave it a few minutes more to cook.
Add more stock if you need it.
The idea is for the lentils and vegetables to absorb the liquid leaving a “paella” type consistency, soft but not too dry.
You can adjust this to your preference by making it more “soupy” or leave it dry
Add salt and pepper to taste
Serve with crunchy vegetables or crusty bread – or both!

Drink This: 

Well you have to drink something that will stand up to the spice from the Chorizo and one of the best wines for that is Rioja

Rioja Reserva


I missed my every other year visit to your table, so I tried to bring the tastes to Colorado. Definitely missed the atmosphere, but loved the recipe. Thanks for sharing!

Add new comment

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.