I’m tired of a food system built around engineered cravings and shelf life instead of actual food.
Ingredients
- 1 cup dry brown lentils, rinsed and picked over
- 6 oz Spanish cured chorizo (casing removed, sliced into ⅓-inch rounds)
- 1 medium yellow onion, finely diced
- 2 large carrots, peeled and sliced into ½-inch coins
- ½ cup roasted red peppers (jarred or freshly roasted), diced
- 4 cloves garlic, minced
- 1 ½ tsp Spanish smoked paprika (pimentón)
- ½ tsp ground cumin
- 2 dried bay leaves
- 4 cups low-sodium chicken broth, beef broth, or water
- 1 tbsp extra virgin olive oil
- 1 tbsp sherry vinegar (or red wine vinegar)
- Salt and freshly ground black pepper, to taste
Instructions
- Render the chorizo: Heat olive oil in a skillet over medium heat. Add sliced chorizo and cook for 3–4 minutes until it renders its red oil and edges crisp slightly. Transfer chorizo and rendered oil directly into the slow cooker insert.
- Assemble: Add rinsed brown lentils, diced onion, sliced carrots, roasted red peppers, minced garlic, smoked paprika, ground cumin, bay leaves, and broth to the slow cooker. Stir to combine.
- Slow cook: Cover and cook on LOW for 6 to 7 hours (or HIGH for 3 to 4 hours) until the lentils and carrots are completely tender.
- Finish: Remove bay leaves. Stir in sherry vinegar and season with salt and pepper to taste.
Just Plain Food
No engineering required.
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