This Spanish Lentil Stew with Chorizo, known as Lentejas con Chorizo, is one of Spain´s most classic recipes ever. Its got a ton of flavors, it´s easy to make, where there´s no tricky techniques or special equipment needed, and with that first spoonful it will instantly warm your soul.

Serves 4

spainonafork.com

INGREDIENTS
2 tbsp extra virgin olive oil
2 links firm Spanish chorizo
1 onion
4 cloves garlic
1 red bell pepper
1 green bell pepper
1 carrot
1 large potato
1 tsp sweet smoked Spanish paprika
2 tomatoes
1 cup dried brown lentils
5 cups vegetable broth or water
1 bay leaf
pinch sea salt
dash black pepper
handful fresh parsley

INSTRUCTIONS
Finely chop the onion, roughly chop the garlic, finely chop the bell peppers, thinly slice the carrot (peeled), cut the potato (peeled) into small bite-sized pieces, finely grate the tomatoes and cut the links of chorizo into 1/2 inch (1.25 cm) thick rounds

Heat a stock pot with a medium heat and add in the olive oil

After a couple minutes add in the sliced chorizo, mix with the olive oil, after 3 minutes and the chorizo is lightly sauteed, add in all the cut vegetables, except for the potato, continue to mix with the olive oil, after 4 minutes and the vegetables are lightly sauteed, add in the paprika and quickly mix together, then add in the grated tomato, mix together and simmer without mixing

Once the grated tomato has slightly thickened, about 3 minutes, add in 1 cup dried brown lentils (rinsed beforehand), the chopped potatoes, vegetable broth or water and bay leaf, raise to a high heat and mix together, once it comes to a boil, place a lid on the stock pot and lower to a LOW heat

After simmering for 25 to 30 minutes and the lentils are cooked through (check the package instructions on the lentils you´re using), season the stew with sea salt & black pepper, mix together, then remove from the heat

Transfer into shallow bowls and sprinkle with finely chopped parsley

This Lebanese lentil and pasta soup (Rishta) comes from “Nistisima,” Georgina Hayden’s beautiful collection of vegan Mediterranean recipes.

INGREDIENTS
8 cups Scrappy Vegetable Broth or store-bought low-sodium vegetable broth
1 heaping cup (7 ounces) brown/green lentils, rinsed and picked over
1/4 cup olive oil
2 medium-large onions (9 ounces each), thinly sliced
4 cloves garlic, thinly sliced
1 teaspoon cumin seeds
1 teaspoon ground coriander
2 cups lightly packed fresh cilantro leaves and stems (1 large bunch), finely chopped and divided
4 ounces dried tagliatelle or fettuccine, broken into bite-size pieces
1 teaspoon fine salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 tablespoons fresh lemon juice, plus more to taste

INSTRUCTIONS
In a large saucepan over medium-high heat, combine the broth and the lentils and bring to a boil. Reduce the heat until the liquid is at a simmer, and cook until the lentils are very tender, about 35 minutes.

While the lentils are cooking, in a large skillet over medium heat, heat the oil until it shimmers. Add the onions and garlic and cook, stirring occasionally, until they are soft and just beginning to take on color, 10 to 15 minutes. Stir in the cumin seeds and ground coriander and stir-fry until fragrant, about 1 minute. Stir in half the chopped cilantro and cook, stirring, until completely wilted, about 1 minute. Remove from the heat.

When the lentils are tender, add in the onion mixture. Add the tagliatelle pieces, salt and pepper, and stir to combine. Increase the heat to return to a boil, then reduce the heat so the liquid is simmering, and cook until the tagliatelle is just tender, about 10 minutes. Stir in the lemon juice and the remaining chopped cilantro. Taste, and season with more salt, pepper and/or lemon juice as needed.

Serve hot.

This Mediterranean-inspired Moroccan Bean Soup is a quick-fix but hardy meatless soup filled with beautiful, fragrant flavors. It’s a healthy one-pot meal, cooked in 20 minutes, that can be served with poached eggs or even chicken, lamb, or beef for additional protein.

Serves 4

31daily.com

INGREDIENTS
2 tbsp olive oil
1 medium onion, chopped
3 carrots, chopped
2 celery ribs, chopped
3 garlic cloves, chopped
1 tsp ground ginger
1 tsp sea salt
½ tsp ground turmeric
½ tsp ground cumin
½ tsp ground cinnamon
4 to 5 cups water
15-ounce can tomatoes, diced
½ cup dried green lentils
15-ounce can chickpeas, drained
2 (15-ounce) cans butter or cannellini beans or Fava beans
Fresh cilantro or parsley to garnish

INSTRUCTIONS
Heat oil in a large saucepan or medium-sized Dutch oven. Sauté the onion, carrots, and celery until tender. Stir in the garlic and cook for another minute.

Add turmeric, cumin, cinnamon, and ginger; stir and cook for a few seconds or until fragrant. Then stir the water, tomatoes, dry lentils, chickpeas, and fava beans (or bean of choice). Season with salt and pepper and bring to a simmer. Continue to cook for about 20 minutes, or until the lentils are cooked through. Add additional water if necessary.

To make it a heartier meal, serve with poached eggs on top or with added cooked chicken, beef, or lamb. Top with fresh cilantro or parsley.

These Spanish Lentils with Salmon are what delicious home cooking is all about. They´re packed with flavors, made with heart-healthy ingredients and easy to make. Serve this stew next to a crunchy baguette and a bottle of Spanish wine for a complete and nourishing meal.

Serves 4

spainonafork.com

INGREDIENTS
2 tbsp extra virgin olive oil
1 small onion
4 cloves garlic
1 red bell pepper
1 green bell pepper
1 tsp sweet smoked Spanish paprika
1/2 tsp ground cumin
2 tomatoes
1 cup brown lentils
4 1/2 cups vegetable broth
2 fillets salmon 7-8 oz each
handful fresh parsley
pinch sea salt
dash black pepper

INSTRUCTIONS
Heat a stock pot with a medium heat and add in the olive oil

Meanwhile, finely chop the onion, roughly chop the garlic and finely chop the red & green bell pepper

Add the cut vegetables into the stock pot with the hot olive oil, mix together, after 4 minutes and the vegetables are lightly sauteed, add in the paprika and cumin, quickly mix together, then add in the 2 tomatoes finely grated, mix together and simmer

Once the tomatoes have slightly thickened, about 3 minutes, add in the lentils (rinsed) and the vegetable broth, raise to a high heat, mix together and bring to a boil, then place a lid on the pan and lower to a low heat

Meanwhile, pat the salmon fillets dry with paper towels, season with sea salt & black pepper and cut into small bite-sized pieces

After simmering the lentils for 20 to 25 minutes and they are fully cooked (check package instructions on the lentils you are using), season with sea salt & black pepper, mix together, then add in the pieces of salmon, place the lid back on the pan and go for 1 to 2 minutes or until the salmon is cooked through, then remove from the heat

Transfer into shallow bowls and sprinkle with finely chopped fresh parsley, serve at once