Lentils With Chorizo, Greens and Yellow Rice
- Total Time
- About 1½ hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 to 8 servings
- 2tablespoons olive oil
- 1large onion, diced (about 1½ cups)
- Salt and pepper
- 8ounces dry-cured Spanish chorizo or other spicy sausage, cut into ½-inch chunks
- 1teaspoon cumin seeds, toasted and ground
- 1teaspoon minced garlic
- 1tablespoon pimentón dulce (sweet Spanish smoked paprika)
- 1pound large green or brown lentils, rinsed and drained
- 4cups thinly sliced chard (about 2 bunches)
- 3tablespoons chopped scallions, both white and green parts
- 2cups white long-grain or basmati rice
- 2tablespoons olive oil
- 1small onion, finely diced
- 1(1-inch) piece cinnamon stick
- 6whole cloves
- 1teaspoon turmeric or powdered annatto
- ½teaspoon salt
For the Lentils
For the Yellow Rice
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
558 calories; 15 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 83 grams carbohydrates; 10 grams dietary fiber; 5 grams sugars; 25 grams protein; 705 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Make the lentils: Put 2 tablespoons olive oil in a heavy-bottomed soup pot or Dutch oven over medium-high heat. When hot, add onion, stir to coat with oil, and season well with salt and pepper. Cook, stirring, until softened and beginning to brown, about 5 minutes.
- Step 2
Lower heat to medium, add chorizo and continue to cook mixture until chorizo has browned a bit. Add cumin, garlic and pimentón, and stir to combine.
- Step 3
Add lentils to pot and pour in 6 cups water. Cover and bring to a boil over high heat, add 1 teaspoon salt, then turn down to a low simmer. Keep pot covered with lid ajar, and simmer gently, stirring occasionally, for 45 minutes, until well cooked and porridgelike. (Add a small amount of water to loosen slightly if necessary.)
- Step 4
Add the chard, pushing down to help it wilt. Put on lid and cook 15 minutes more until chard is well cooked. Stir to combine with lentils.
- Step 5
Meanwhile, cook the rice: Rinse rice well in a bowl of cold water until water runs clear, then drain. Put 2 tablespoons olive oil in a 2-quart saucepan over medium-high heat.
- Step 6
Add onion and cook, stirring, until softened and starting to color, 3 to 4 minutes. Add rice and stir to coat. Add cinnamon, cloves, turmeric, salt and 2½ cups water. Bring to a boil, then turn heat to very low. Cook for 15 minutes, then turn it off and leave to steam with the lid on for up to 30 minutes.
- Step 7
To serve, put a large ladle of stewed lentils in a low wide soup bowl and place a large spoonful of rice next to it. Sprinkle with scallions.
Private Notes
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Cooking Notes
FC
Pretty good. Next time, I'll make a few changes to how I cooked the lentils. I liked the consistency of them before I added the greens. After cooking the greens (I used kale), though, the dish became too dry. I'll make sure to add extra water or broth right before cooking the greens, as suggested in step 3. I also always find that lentils need something to brighten them up. Green onions did help, but a little sherry vinegar at the end before serving should work well.
Emily
Wow. This was absolutely delicious. We used "Soychorizo" as I eat vegan. And the scallions really do add a nice taste touch. We will definitely be making this again.
VJ in LA
A bit bland as made, but this recipe has potential; next time will try adding a can of crushed tomatoes and more garlic and cumin.
Josep
Hello, I am writing to you from Spain. This recipe is a common lunch in every house in winter. Just say that rice is not usually used, but in any case, it is simply added and cooked with the lentils, it is never set apart. In step 1 and 2, Add 2 ripe diced tomatoes, sliced carrots, 2 whole and crushed garlic. For the carnivores, fresh bacon and / or white bacon and blood sausage are also added, in the same quantities as the chorizo. Mandatory 2 bay leaves, also accepts potato in pieces. Enjoy !!
Marlette
Some have mentioned the arsenic rice issue so thought I'd add that brown rice is higher in arsenic than white rice. So much for healthier eating. Also, the arsenic isn't removed by rinsing but that step does remove excess starch powder that otherwise would make the rice sticky.
Brendan
Tried this in the Instant Pot and came out well. Here are some notes: Put in the pressure cooker for 15 minutes. I did it for 10, but the lentils were still slightly watery and undercooked, so I sauteed for 15 minutes afterwards to reduce and soften up the lentils, perfect. I used 2 cups water, 3 cups chicken broth, 1 cup canned tomatoes. I found this to give it a really rich and nice flavor. Adding salt and even a bit of hot sauce brought it to life, yogurt is nice too!
Christa
Since I can't edit my comments, I would just like to reiterate that the rice is really out of this world, not to mention the wonderfully Spanish-flavored stew, both of which take mere, humble rice and lentils to another plane. I wish I could have eaten more! True comfort food without the fat and calories of greasy pizza and the like. I don't know that I can ever make plain basmati rice ever again, although sometimes it's more appropriate. This recipe just takes white rice to a new level.
dimmerswitch
Rustic. Comforting. Delicious. Easy. Keeper. 1. Cut in half - served 3 generously. Looked like pix. 2. Made as written for ingredients except subbed escarole, had on hand, for kale. 3. Great flavors in lentils & in rice. Tread lightly adding the extra salt to lentils in step 3 - Chorizo releases salt as it simmers. 4. Noting several reported problems with rice, I note step 7 doesn't say specifically to cover rice for the 15 min. of cook. I did. Then left covered for 25 min. steam. Perfect
dman
Altjough not specifically mentioned I assume the rice is added in step 6.
Haudi
OK, here's how I'd do it: in Step 6, add the rice after the salt, then enough water to cover by about 2 in.; boil until the water is reduced to the level of the rice; then cover, reduce heat to 'low' and cook for ~20-24 min. Cook off any remaining liquid, remove to a bowl to fluff. BTW, this is the "Daisy Martinez" method -- she was a prep cook for one of Lydia's series and had her own show several years ago.
Julie
Delicious. The recipe definitely for 6 people or more. Used 1 lb of Johnson's brand ground chorizo. Used 1/2 Tablespoon of regular paprika, 1/2 T. sweet paprika. Ripped chard leaves off the stems and tossed stems in compost, sliced leaves thin. Used brown lentils. "Toasted" the cumin seeds with garlic and paprika in the pot after browning the sausage, but did not grind them. Used brown basmati rice in place of white, had to cook longer but was delicious. Used tumeric. Will cook again
Tracey
I've made this twice now. It's easy and very good. The second time around I cooked the lentils in vegetable broth and the rice with chicken broth. Served with a dollop of fat-free greek yogurt. Very good!
Mary K
It’s not added. In Step 7, the directions say to serve the rice alongside the lentil-sausage-chard mix.
Christa
David Tanis never lets me down--this was absolutely superb. Made it for a quiet New Year's Eve--humble, yes, but at the same time rich in flavor and a pleasure to eat on a cold, rainy night. Two of my favorite ingredients--chorizo and pimenton. And the rice is absolutely to die for--I will definitely make the rice again. Highly recommended and really very easy to make.
Julie
This was a wonderful dish and I am sold on rinsing the rice before cooking - just something I never did but well worth it.
Stacey
Loved this recipe, as did my picky 15 year old son, I used Soyrizo as I find it a healthier alternative and did add some tomato paste and extra water to the recipe. Used Chard as directed. The rice was so delicious.
Michael C
What thought this was delicious. We did up the spice, use more garlic, and throw a chicken cube into the lentils as they lacked depth. The rice isn’t very Spanish but it was delicious.
Karelle
Since I could not find chard, I used thinly sliced beet leaves and stems and it was absolutely delicious.
MJDW
Dry-cured chorizo is not cooked in Spain, it is eaten like charcuterie. It tends to be hard when cooked. Fresh chorizo is cooked and would be the ingredient used for this recipe.
LBF in London
Nice recipe. Like the rice as well. Good flavours without being overpowering.
Babs
Really great. The rice brought a flavor profile that we rarely eat and were happy to have. My husband grumbled that it sounded a bit like “beanies and weenies” for dinner, but was VERY pleased with the dish, My package of chorizo from Olympia Provisions was 12 oz and I wish I’d added it all, as it would’ve made for a heartier dish. Also, no cinnamon sticks in the pantry so I just tossed in about 1/4 tsp ground - not sure I missed anything. Loved this
Sally
Andouille sausage, savoy cabbage for greens (and celery and carrots because stew), brown basmati (20 Minutes in pressure cooker and natural release gives wonderful fluffy texture). Eaters were split on the yogurt but unanimous on the green onions -- plan on more! 5 stars.
DHH
Added a little sherry vinegar at the end to give the lentils some variety and a deeper flavor. For the rice, I sautéed the onions but then did everything else in the rice cooker. Everything worked out very well - it was delicious! Easy to put together, too.
Tom
Super delicious! Used chicken stock instead of water, and Spinach instead of Swiss chard. And that rice recipe is a keeper! Will definitely cook it again.
Dick Mains
Step 0: directions in Step 3 Sausage is optional Step 2 - this goes into lentil pot toward the end Double the paprika Use ground cloves instead of whole - too hard to find and remove Double the turmeric
Dick Mains
Step 0: directions are in Step 3
Michelle
Spanish Chorizo isn't readily available where I live. What is a good substitute? Mexican Chorizo? A hard salami? Kielbasa? Linguica or hot links? I'm attempting a mix of linguica and hot links tonight but not sure if that's close to what's intended.
Julia F
As others have said, this recipe makes a ton of food. I wish I had cut it in half, but it is very flavorful and I’ll enjoy having it for leftovers. Used a pressure cooker for the rice — much easier. Sautéed onion in a pan, removed from heat and stirred in rice, turmeric and a tiny bit of ground cloves. Scooped the rice into pressure cooker, stick of cinnamon in the middle and covered with 2 cups broth. Set and forget.
Robyn
Added two carrots and some bay leaf with Spanish brown lentils. Cooked in 4 cups Aneto vegetable broth and two cups water. Organic chorizo from Palacio. Added 2 tablespoons tomato paste concentrate. Would add more cumin and paprika next time. Finished with a few teaspoons Sherry vinegar.
k
Ooh, comfort all around. Did have to adapt according to my current supplies: bacon fat rather than veg oil; bacon instead of chorizo; sweet paprika, smoked salt, & sweet paprika instead of all smoked paprika; collards instead of kale; jasmine instead of basmati. Added roasted beef broth concentrate for flavor, a red pepper, and more water. Will freeze well!
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