Ohmigosh, can we please just chat for a second about how much I LOVE chorizo?
Now I know, I know, I KNOW what it is made out of traditionally and I know that hey, it’s not the healthier sausage choice for the world. BUT it’s spicy and packs a ton of flavor and I don’t really feel the need to apologize for flavor, you know?
My first run-in with chorizo was in high school. See, every Friday I would treat myself to breakfast out, which usually meant Chick-fil-A or Sunshine Donuts and a massive Diet Coke. Which, by the way, all sounds INCREDIBLE right now. Remind me to eat when I’m done writing this. But there were days where I would stop at Josie’s (another local Lubbock joint) to get two breakfast burritos and a drink. One day I ordered an egg and potato burrito and a sausage/potato burrito when I was informed that the only sausage they had was chorizo…and did I want that instead? Not knowing how my life was going to change I said yes, got an extra thingy of salsa, and went on my merry way to school.
I sat in the parking lot and ate my first burrito, completely blind to the fact that I would never order just regular sausage from Josie’s again. When I opened up the second I was a little scared about the bright orangey-red color from the chorizo, but I took a deep breath and dug in anyway.
FIREWORKS PEOPLE. Fireworks of flavor.
It was spicy and salty and perfect. Paprika-y, peppery, amazing. In that moment I wished that I’d ordered 10 of them, although realistically my high school budget wouldn’t have been able to afford that.
I tell you guys that story to tell you this: don’t be scared of the chorizo. Embrace it. Make it in a stew like this crazy easy one below, covered with goat cheese and steaming hot. Just try it…and if you don’t like it?
Just send it to me 🙂
CHORIZO LENTIL STEW
- 1 lb chorizo sausage, cut into slices (if you really don’t like chorizo or can’t find it, spicy Italian – or regular Italian – sausage will taste great too)
- 1 15-oz can cannelini beans, rinsed and drained
- 1 15-oz can fire-roasted diced or crushed tomatoes
- 2 cups chicken stock
- 1 cup dried lentils***
- 4-6 cups fresh chopped spinach
- salt and pepper to taste
In a big stockpot brown the chorizo in a little bit of vegetable oil, stirring constantly, until almost done – about 5-7 minutes. Add in the cannelini beans, tomatoes, lentils, and chicken stock and stir until combined. Bring to a boil and then reduce heat, cover, and simmer for about 30 minutes until the lentils are soft and tender. Remove from heat and stir in the spinach; cover for about 5 minutes to let it wilt. Season with salt and pepper to taste (I ended up using maybe 1/2 tsp of salt and no pepper). Serve hot with goat cheese!
***If you would like to use canned cooked lentils then make sure they are rinsed and drained, then just bring the soup to boil and make sure the chorizo is cooked all the way through – no need to go the full 30 minutes if they’re already cooked!***
I’m telling y’all, a cold winter day + chorizo lentil stew = LOVE
This looks beyond delicious. I don’t eat a lot of meat but can make room in my meal planning for chorizo 🙂 it adds so much flavor to a dish!
SO TRUE! Chorizo is one of my favorites ever!
Great recipe. I had never tried chorizo, but found a mild Spanish-style one at the grocery store and made up a half-batch of the stew to serve with cheese buns. A surprise hit in my house! I will definitely make a bigger batch next time.
I’m so glad you liked it! Chorizo is such an underused ingredient (in my opinion)!
Making this for dinner tonight. The only type of chorizo sold in the local grocery store is in bulk, so I’m hoping that the flavors of the stew are not lost with this type of chorizo. I tasted it to ensure that the lentils were done, and it is quite spicy…perfect! I made a batch of Marie Callender’s cornbread to go with it; thought the bit of sweetness would go great with the spiciness of the sausage!
I hope you like it!!! The cornbread sounds like a perfect pairing!
Guess what….making it again tonight! The longer it sat, the better it tasted and since it’s a cold night, thought I’d whip up another batch. This time I’m using a spicy Italian sausage, and I also added onions and garlic. Otherwise everything else is exactly the same. The house smells yummy…again! And the cornbread was SO good with it last time…I’m making more tonight. I LOVE this recipe…thank you so much!
Heather, please feel free to share any other recipes you come up with, using chorizo. My Mom used to whip up a batch of chorizo and eggs, served with corn tortillas, when I was a teenager…I adored it then and still love it today!
That’s my favorite way to eat chorizo actually – breakfast burritos! I’ll see if I can find some in my new grocery store…I’m craving it now after your last comment 😉
I will make this soup, but will use Soy Rizo, which is a vegetarian choice, plus way less fat and other stuff.
I LOVE chorizo, and have all these ingredients on hand. It’s what’s for supper tonight!
I hope you love it Carol!
I made this last weekend but I spiced it up a bit more with cumin and a tiny cayenne. It was Fabulous!!! Thanks.
i have been obsessed with cumin lately, and you can never go wrong with a little cayenne. sounds like a great combo to bump up the volume! i’m so glad you liked it!
I just finished making this soup…it was a BIG hit in our home!!! This is a keeper!! Thanks–
i’m so glad you liked it! i made a big batch and froze it – it freezes REALLY well – and have been enjoying it for lunches on cold days 🙂
Went to my local Hispanic grocery and foound chorizo from every country in S America. Trying it with Salvadoran chorizo
Gorgeous stew! I love the simplicity, and I can tell that it would be just packed with flavors. Awesome.
And I too adore chorizo 🙂
I always have a hard time figuring out what to make with the bag of lentils in my pantry! This recipe looks amazing; thanks for sharing.
I looove chorizo too. This soup sounds delicious! If you’re into chorizo you have to try this pork chop recipe – you’ll never want pork chops any other way again! https://yellebellyboo.blogspot.com/2011/10/chorizo-style-pork-chops.html
Oh love this – i have been eating tons of spicy while pregnant but seem to have to pick and choose sometimes. Asian spicy is better since Italian spicy usually gives me heartburn. Still waiting. . .
I Love, Love chorizo! This lentil stew looks amazing. Thanks for the recipe. I can’t wait to try it. Wish I had eaten it yesterday when it was snowing.
I adore chorizo. My dad has started making his own, but the stuff from the Mexican grocery store that is full of a ridiculous amount of fat will always hold a very special place in my heart.
I used to go to Chick-fil-A at least once a week during high school too. I don’t go often now, but I needed a Chicken Biscuit yesterday and they’re closed. I would have cried but my head hurt too much.
I adore chorizo! I had it for the first time when I was in Spain and it is delicious!! Definitely packs a lot of flavor.
We eat it all the time in Spain…cooked, grilled, in stews, in sandwiches, as tapas, try marinating it in cyder before cooking!
Chorizo adds such depth to dishes – love it!
If we’d get a cold winter day (not that I really want the cold part) this would be the PERFECT meal 🙂 Chorizo has my heart after studying abroad in Spain and having the good stuff!
I love chorizo and I love lentils, so I will definitely be trying this recipe for sure! It looks so delicious!
We used to eat out for breakfast in high school too– local diner, bacon egg & cheese sandwich 🙂
Stew looks great!
I don’t have any actual chorizo on hand, but I do have soyrizo…and now I feel inspired to turn it into a potato-soyrizo burrito. I’ve been wondering what I should do with it- thanks for the idea!
Pinned and saved to put on the meal plan next week. 🙂
Thanks a lot Heathe- now I have a major Josie’s hankering!!
Chorizo sausage is the best! This stew sounds so delicious, Heather!