Traditional recipe for lentils with sausage, step by step

Pea soup with chorizo is one of the most popular and consumed dishes in Spain, especially during the colder months. Its popularity is due not only to its flavor, which is rich in spice and salt thanks to the variety of ingredients, but also to the nutrients and benefits this dish offers.

This pea soup with chorizo is a traditional stewed dish from the province of Ávila, which has spread throughout Spanish cuisine over time. Variations include different meats such as ham or blood sausage. It is a winter dish, very simple to prepare with basic ingredients, and it also contains the added calories of chorizo, making it a comforting and filling meal, perfect for serving hot.

Legumes, the edible seeds of plants from the legume family, have been associated with humans since the Neolithic era when agriculture began. Chickpeas, lentils, beans, and peas are all traditional food products found in nearly every culture around the world, but over time they have also become symbols of modernity due to new recipes of high gastronomic value.

Despite the historical importance of legumes in human nutrition, these ingredients went through a period of bad reputation, which led to a decline in their consumption in the late 20th century. The factors were varied: the long cooking times in an era when speed was an essential value, misconceptions about their high calorie content, or bloating associated with their consumption.

However, in recent years, legumes have regained their well-deserved good reputation. According to data from the Ministry of Agriculture, Fisheries, and Food of Spain, 2016 was a turning point in legume consumption in this country, which increased for the first time in over 40 years, and this trend continues to this day. In 2022, the average Spaniard consumed 3.4 kg of legumes per year. The need to increase legume consumption has been advocated from all perspectives: for nutritional and health-preserving purposes on one hand, and from the standpoint of the planet's health on the other.

In addition to being simple, delicious, and filling, this pea soup is packed with nutrients, making it an ideal everyday dish. Lentils are an excellent source of protein and iron, rich in vitamins, minerals, and fiber. They are also low in fat and high in plant-based protein.

In addition, lentils are an excellent source of iron, although our body only absorbs 2-5% of this mineral.

Pea soup, a classic among the favorite recipes of the Spanish.

Cooking time: 1 hour 30 minutes

Servings: 4 people

Ingredients:

• 400 g of lentils
• 1 green pepper
• 1 carrot
• 1 tomato
• 1 clove of garlic
• 1 onion
• 2 bay leaves
• 2 pieces of chorizo
• 2 teaspoons of sweet paprika
• 2 tablespoons of olive oil
• Water
• Salt

Preparation:

The first step will be to thoroughly rinse our lentils to remove any possible impurities. This step should be done the day before cooking, as the lentils need to be soaked in cold water for about 8 hours.

When we start cooking, we rinse the lentils and put them in a pot along with bell pepper, carrot, tomato, bay leaves, salt, a clove of garlic, and onion, without cutting anything. We chop the chorizo into pieces and add it to the pot. We add a bit of oil and pour in cold water. We simmer on low heat for 1 hour. We need to be attentive while cooking and add hot water to ensure the lentils are always covered.

After two hours, we remove the pepper, tomato, garlic clove, and onion, and strain them through a sieve.

Heat a little more oil in the pan, add the chopped vegetables and paprika, and sauté for 2 minutes. Add this mixture to the lentils. Stir and serve very hot.