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Lentils with Chorizo: A Timeless Classic with a Taste of Authentic Spain
Nov
Lentils with Chorizo: A Timeless Classic with a Taste of Authentic Spain
In León, cooking is more than a daily routine — it is a living heritage that tells the story of its people, its land, and its traditions. Among all the dishes that embody this culinary soul, one stands out for its honesty, warmth, and unmistakable flavour: lentils with León chorizo.
At Secretos de León, we invite you to discover the essence of our region through one of its most celebrated ingredients: the León pardina lentil. A humble product that, in the right hands, becomes a dish capable of captivating any palate — from lifelong locals to curious travellers seeking an authentic taste of Spain.
Nutritionally, it is a remarkable ingredient:
- Rich in natural proteins (17% to 25%)
- Low in fat (around 3%)
- High in fibre, antioxidants, and B-vitamins
- Contains essential minerals such as iron, magnesium, calcium, and potassium
The Pardina Lentil from León: A Small Jewel with Exceptional Value
Renowned for its delicate texture and naturally creamy finish, the pardina lentil is one of León’s great agricultural treasures. Its brown colour, fine skin, and resistance to splitting during cooking make it ideal for traditional stews.
Like all lentils, it lacks methionine — an essential amino acid — which makes it even more balanced when paired with a cereal such as rice or buckwheat. A small handful added during cooking transforms it into a complete and wholesome meal.
Traditional Recipe: Lentils with León Chorizo
Ingredients (Serves 4)
- 300 g pardina lentils
- 50 g rice or buckwheat (optional)
- 150–200 g León chorizo (semi-cured, mildly spicy)
- 1 onion
- 2 garlic cloves
- 1 carrot
- 1 a crushed tomato
- 1 bay leaf
- 1 teaspoon paprika
- Extra virgin olive oil
- Salt
- 1 litre water or mild stock
Preparation
- Prepare the vegetables.
Finely chop the onion and garlic. Slice the carrot into rounds or small cubes. - Sauté the base.
In a pot, warm a splash of extra virgin olive oil. Sauté the onion and garlic for about 5 minutes until tender. Add the carrot and the tomato and keep it about 5 minutes more. - Add the chorizo.
Slice or cube the León chorizo and add it to the pot. Cook for a few minutes to release its flavour. - Incorporate the paprika.
Remove the pot from the heat, stir in the paprika quickly to prevent burning, and mix well. - Cook the lentils.
Add the lentils, the bay leaf, and cover with water or stock.
Simmer over medium-low heat for 30–40 minutes, stirring occasionally.
If using rice or buckwheat, add it 15–20 minutes before the end of cooking. - Season and serve.
Adjust the salt at the end. The final texture should be creamy and balanced.
Let the stew rest for 5 minutes before serving.
The Perfect Pairing
Pair this traditional dish with a young red wine from León, especially those made from the Prieto Picudo grape. Its fresh, vibrant character enhances the smoky depth of the chorizo and the natural sweetness of the lentils.
A Dish That Crosses Borders
Simple yet sophisticated, rustic yet refined — lentils with León chorizo capture the essence of honest Spanish cooking.
A recipe that has nourished generations.
A flavour that speaks of tradition, territory, and craftsmanship.
A true Secret of León worth sharing with the world.
