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Lentil Pot with Chorizo

5 from 6 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 40 kcal

Ingredients
 

  • 500 g Plate lentils
  • 1 Onion
  • 0,5 tsp Powdered sugar
  • 1 tsp Tomato paste
  • 4 cl Port wine
  • 200 ml Red wine
  • 1,5 L Vegetable broth
  • 3 Floury potatoes
  • 1 tbsp Balsamic vinegar dark
  • 150 g Thuringian red sausage
  • 1 Chorizo ​​sausage
  • Spices as described

Instructions
 

  • Dice the onion. Caramelize the powdered sugar in a saucepan, add tomato paste, then the onions, sauté a little. Deglaze with port wine and then red wine. Reduce, then add the broth and the lentils. Let the whole boil for about 1 hour, peel the potatoes, dice 2.5 pieces and grate 1/2.
  • Halfway through the cooking time, stir in the potato cubes with the soup and then the grated one. Add 1 bay leaf. Dice the red sausage and add it. Peel the chorizo ​​and cut into slices or half slices. Season the stew with sugar, salt, pepper, paprika and a little nutmeg and add the cream.
  • Add the balsamic vinegar and turn off the heat. Add the chorizo ​​to the stew and let it warm up. Season to taste and serve.

Nutrition

Serving: 100gCalories: 40kcalCarbohydrates: 1.1gProtein: 1.7gFat: 2.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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