Lentils Andalusia (Lentejas de Andalucía)

A hearty lentil stew with chorizo, spinach, dried apricots and fragrant seasonings like sweet paprika and cinnamon— a reflection of the Moorish influence on Spanish cuisine. This dish can easily be made vegetarian by omitting the chorizo. Great as a pot luck dish!

Prep Time: 25 minutes    Total Time: 1 hour 15 minutes

WHAT YOU NEED:

1 pound brown lentils

2 tablespoons olive oil

1 large onion, diced (about 1-1/2 cups)

4 ounces dry-cured Spanish chorizo, finely diced (optional)

1-1/2 Tbsp. smoked sweet Spanish paprika

2 tsp. cinnamon

1/4 tsp. ground black pepper

6 - 6-1/2 cups water

3 Tbsp. vinegar (eg, sherry vinegar or red wine vinegar)

1-1/2 tsp. salt

6 cups (about 4 ounces) fresh baby spinach, washed and dried 

1 cup dried apricots, chopped

Serve with white or brown rice or saffron rice

MAKING IT:

Rinse and drain lentils; set aside. 

Heat a large soup pot or Dutch oven over medium heat.  Add olive oil and heat until it shimmers.  Sauté the onions in the olive oil until soft, about 5 minutes.  Add chorizo and cook until it starts to brown, about 5-10 minutes, stirring frequently.  Add paprika, cinnamon and pepper; stir well. 

Add lentils, 6 cups of water, vinegar and salt.  Stir; cover and bring to a boil then turn heat to low. Simmer covered for about 40-45 minutes, stirring occasionally.  Add ½ cup more water if needed, so lentils do not dry out.

When lentils are tender, add spinach and dried apricots, stirring well.  Cover and cook about 5 minutes more over medium-low heat until spinach wilts.  Serve with white, brown or saffron rice. Makes 8 servings.

Nutrition Information per serving (1 cup without chorizo): 290 Calories; 4.5g Total Fat; (0.5g Sat Fat; 0g Trans Fat); 0mg Chol; 450mg Sodium; 51g Total Carb; (9g Fiber; 11g Sugars); 15g Protein; 30% DV Iron; 15% DV Potassium

Nutrition Information per serving (1 cup made with chorizo): 350 Calories; 10g Total Fat; (2.5g Sat Fat; 0g Trans Fat); 10mg Chol; 630mg Sodium; 51g Total Carb; (9g Fiber; 11g Sugars); 19g Protein; 30% DV Iron; 15% DV Potassium

TIPS:

This recipe can be halved to serve 4-5. Use a smaller pot and simmering time may be slightly less.

Baby kale can be substituted for spinach.