Lentils with mushrooms and chorizo

I am passionate about stews, but more specifically, of the lentils. I could tell you that it is one of my favorite dishes since I was little. They tell me that when we were very young, the whole family went to eat at an Asian restaurant and I asked the waiter for "lentil"?

So at home I prepare them in many ways because in addition, it is a very grateful dish because we can always freeze it (yes, removing the potato first). Today we are going to prepare them with thistle mushrooms (they are the ones sold all year round in the supermarket) and Asturian-type smoked chorizo, but you can use whatever you have at home or whatever you like the most.

Lentils with mushrooms and chorizo

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Delicious and nutritious stewed lentils, served with seasonal mushrooms and Asturian chorizo. A perfect dish for cold days.

• Irene Arcas

• Kitchen: cuisine
• Recipe type: soups
• Calories: 325
• Rations: 4

• Cooking time: 50M
• Total time: 50M

Ingredients

• 250 g of lentils (soaked from the night before)
• 100 g onion
• 2 cloves of garlic
• 50 g of thistle mushrooms
• 60 g of extra virgin olive oil
• 1 teaspoon of paprika from La Vera
• 2 small sausages
• 2 medium potatoes diced
• 1 hoja de laurel
• 800 g of water
• Salt to taste
• 1 teaspoon ground cumin

Preparation

1. We put the onion, garlic and oil in the glass. We program 4 seconds, speed 4. With the spatula we lower the remains of the lid and walls.

2. We schedule now 6 minutes, varoma temperature, speed 1. We open the lid and add the paprika (we have to be careful so that it falls on the base of the glass and not on the blades) and program 1 minute, varoma temperature, speed 1.

3. Now add the drained lentils, the potato cubes, the chorizo, the bay leaf, the water and the salt. We program 30 minutes, 100º, left turn, spoon speed. When there are 10 minutes left, add the sliced ​​mushrooms.

Notes

They can be frozen without any problem, but remember to remove the potato first.

Equivalences with TM21