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.

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3 Responses to “Colorful Cumin Quinoa Salad”

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    1
    Nicole Love — February 8, 2011 at 4:02 am

    Your blog is so inspiring! I love to cook and, I can’t wait to try your recipes!

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    2
    Shannon — February 8, 2011 at 8:05 pm

    looks like one of my favorites! i usually throw in corn, too 🙂

  3. #
    3
    Nicole Love — March 30, 2011 at 11:26 am

    Your blog is so inspiring! I love to cook and, I can’t wait to try your recipes!

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