Chorizo, Shrimp and Lentil Stew

I try to grab random ingredients I’ve never used when I go to the store. I rarely remember to do this, but that’s how we ended up with a bag of lentils in the house. I searched through my Google Reader to find a recipe with lentils. We had everything in the house for this one, so we decided to try it. Neither of us knew what to expect, but we both really enjoyed this stew – it’s very hearty and flavorful.

Chorizo, Lentil and Shrimp Stew – from A Good Appetite
1 T olive oil
2 carrots, peeled & sliced – I used carrot chips
1 small onion, peeled & diced
1 clove garlic, peeled & minced
2 chorizo links, sliced – Spanish style chroizo not Mexican
1 bay leaf
1/4 t smoked paprika
1/8 t chipotle powder
1 14-oz can diced fired roasted tomatoes
1 1/2 c low-sodium chicken broth
3/4 c lentils
salt
10 cooked shrimp – I used about 1 pound because that’s what we had on hand

Heat the olive oil in a soup pot over medium-high heat.

Add the carrots, onion, garlic & chorizo. Cook until the onions are translucent.

Stir in the bay leaf, paprika and chipotle & cook for 1 minute.

Add the tomatoes, chicken broth & lentils. Bring to a boil.

Cover & reduce heat to simmer. Let simmer for about 20 minutes, until the lentils are tender.

If the stew is a little dry add a little more broth. Test for seasoning & add salt if needed. Stir in shrimp & cook until just heated.

    Pin It

11 Responses to “Spicy Butternut Squash, Goat Cheese and Lentil Salad”

  1. #
    1
    Shannon — November 16, 2010 at 12:18 pm

    Ooh, that sounds great!

  2. #
    2
    Emily — November 16, 2010 at 1:50 pm

    That sounds pretty incredible! Love your 5 day idea 🙂

  3. #
    3
    amanda @ fake ginger — November 16, 2010 at 4:59 pm

    That looks delicious! I wish I could convince my husband to eat squash. 🙁

  4. #
    4
    Boston Food Diary — November 16, 2010 at 5:43 pm

    LOVE this! Lentils are DELICIOUS and sooo good for you! This looks perfect!

  5. #
    5
    Nutmeg Nanny — November 16, 2010 at 5:53 pm

    Such a delicious filling salad! You pretty much had me at goat cheese…my favorite!

  6. #
    6
    Megan — November 16, 2010 at 6:14 pm

    I made the Bon Appetit version last year with pumpkin. It was soo good. I actually had thought it would be good with butternut squash too. Great salad!

  7. #
    7
    Cara — November 17, 2010 at 1:29 am

    I’ve been eyeing that recipe since the original in BA and again since SK posted it. Where do you get your uncooked black lentils?

  8. #
    8
    Jen — November 17, 2010 at 2:29 am

    Cara – I used the Goya brand lentils from my grocery store. They were greenish brown.

  9. #
    9
    Taylor — November 17, 2010 at 4:00 am

    This looks awesome…I have some lentils I have been wanting to use, so this will be perfect!

  10. #
    10
    Shannon — November 17, 2010 at 3:47 pm

    i made this too and it was AWESOME 🙂

  11. #
    11
    Fun and Fearless in Beantown — November 19, 2010 at 5:34 pm

    I love the combination of hearty lentils, sweet and spicy butternut squash and tangy goat cheese. I can imagine every flavor in this!

Leave a Comment