Pardinas Lentils with Chorizo Sarta

This recipe is one of our favorites at home when it’s cold, raining, snowing, or simply when we crave a hearty and warming dish, and this one fits the bill perfectly.



  1. 80 ml of extra virgin olive oil
  2. 2 onions
  3. 2 cloves of garlic
  4. 3 slices of whole wheat bread
  5. 200 ml of tomato sauce
  6. A teaspoon of sweet paprika
  7. 2lb of lentils
  8. Water
  9. 2 bay leaves
  10. 2 cloves
  11. Half a teaspoon of salt
  12. 5 carrots
  13. 4 medium potatoes
  14. 200 g of Chorizo Sarta or Chorizo Fresco



  1. Soak the lentils for 5 minutes, then rinse and drain them.
  2. Finely chop the garlic cloves and onions. Sauté them in the pot where you’ll cook the lentils, with oil over medium heat until tender. Then add the slices of bread and fry them until golden on both sides.
  3. Add the tomato sauce and sweet paprika, and fry for a minute. Using a hand blender, puree until smooth.
  4. Add the lentils to the pot along with two bay leaves and the chorizo sausage (see note below for cooking with fresh chorizo).
  5. Peel the carrots and potatoes. Cut the carrots into sticks and the potatoes into wedges, then add them to the pot. Cover with water, add salt, and mix well.
  6. Cover the pot and let it simmer for 40 minutes over medium-low heat or until the lentils are tender.
  7. Once the lentils are tender, serve and sprinkle with some chopped parsley.
    Tips and tricks:

You can halve the quantity by dividing all the ingredients by two.
In a separate pan, fry the fresh chorizo. Once fried, add it to the pot.

Difficulty: easy
Preparation time: 45 minutes
Servings: 12.