Hearty Lentil Stew with Beef, Chorizo, and Bacon
by Tavolino
A traditional and hearty stew, perfect for cold days, combining lentils with a variety of meats, sausages, and fresh vegetables for a deep, comforting flavor.
Ingredients
- lentils 500 g
- tomato purée 500 g
- vegetable broth 1 l
- garlic clove 1 unit
- paprika 1 tsp
- oregano 1 tsp
- crushed red pepper 1 tsp
- cumin 1 tsp
- bay leaf 2 leaves
- roast beef 500 g
- grilling sausages 2 units
- Spanish chorizo 1 unit
- smoked bacon 250 g
- onion 500 g
- bell pepper 1 unit
- potato 500 g
- carrot 250 g
- tomato 1 unit
- green onion 1 stalk
- parsley 1 bunch
- olive oil 2 tbsp
Preparation
- 1
Soak 500 g of lentils in plenty of water for several hours before cooking.
- 2
Cut 1 Spanish chorizo and 250 g of smoked bacon into medium pieces.
- 3
Chop 500 g of roast beef and 2 grilling sausages into large pieces.
- 4
Sauté the chorizo and bacon in a large pot without adding oil. Set aside.
- 5
Sear the meats in the same fat in the pot and remove. Set aside.
- 6
Add 2 tbsp of olive oil and sauté 1 chopped bell pepper, 500 g of onion, 1 garlic clove, 1 tomato, parsley, and 250 g of carrot.
- 7
Add the seared meat to the pot and cover with 1 l of vegetable broth. Cook for 35 minutes.
- 8
Add 500 g of cubed potatoes, the rest of the carrots, the sausages, and the lentils.
- 9
Season with salt and pepper to taste and cook for an additional 15 minutes.
- 10
Add the bacon, chorizo, 500 g of tomato purée, and the seasonings (paprika, oregano, crushed red pepper, cumin, bay leaf).
- 11
Cook for 20 more minutes until the lentils are tender.
- 12
Turn off the heat, cover the pot, and let it rest for 15 minutes.
- 13
Serve hot, garnished with chopped green onion and fresh parsley.