Family Spanish Feast: Spanish Lentils, Chorizo and Garlic Roast Potatoes

Just to let you know, this post was written before I started the paleo diet to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding. 

Here's a whopper. Having read Rick Stein's Spain book, and watched the series on TV I've been quite taken with Spanish food lately.  We've been eating our way through buñuelos, tortillas and of course ruby red coins of chorizo. The children seem to like it too, and so I created a family friendly Spanish meal by tweaking dishes I already cook and using tips from various cookery books (including the Rick Stein book above).

Here goes:

Spanish Lentils
My children never went mad for lentils before, despite me trying to get them to like them because they're full of iron. Funnily enough, they love these. These 'lentejas' would be great with roast chicken, too.

  • 1 x 400g tin green lentils
  • 3 chunky cloves of garlic, finely chopped
  • 3 medium-sized carrots, trimmed and chopped into small pieces
  • a pinch of pimentón
  • 250ml chicken stock (you can use vegetable stock if you prefer)

  1. Drizzle a little olive oil into a medium-sized saucepan and cook the chopped carrots until they are just starting to colour.
  2. Stir in the stock, garlic, pimentón and lentils and leave to bubble away until the liquid reduces to a smooth but pale sauce just holding the lentils together - about 10 minutes.
  3. Transfer to a serving dish.

This is a slightly adapted version of Jamie Oliver's recipe from 30-Minute Meals - make sure you buy cooking chorizo rather than the sliced types otherwise they will smoke a lot when cooking. Look out also for the milder-tasting chorizos. We bought ours from Waitrose and it didn't have a lot of spicy heat, but was full of big, aromatic paprika flavour. It went down a treat. 

  • Splash olive oil
  • 1 x chorizo sausage, the papery skin removed and the chorizo chopped into approx 1cm thick coins
  • 1 tbsp sherry vinegar
  • 3 cloves garlic, crushed but skin left on and left whole
  • 1 tbsp runny honey

  1. Heat the olive oil in a small frying pan or saucepan and throw in the chorizo. Immediately it will stain the oil with its heady orange juices. Fry on a low-medium heat, stirring until starting to cook and just colour at the edges.
  2. Throw in the papery garlic cloves and cook for a minute, stirring.
  3. Splash in the sherry vinegar and let bubble for a few seconds. Drizzle in the honey and allow to cook for another minute or so to create a sweet and shiny glaze.

Garlic Roasted Potatoes
I had some baby new potatoes left over and decided to make this to go with the meal, although the lentils are very filling. Kids love potatoes and usually garlic, so this is a great side dish to have on standby just in case they don't take to the lentils the first time.

  • 500g new potatoes, scrubbed, skins left on and left whole
  • 4 x chunky cloves of garlic
  • olive oil (not extra-virgin)
  • sea salt, to taste

  1. Preheat the oven to 220C. Boil the potatoes in slightly salted water for about 5-10 minutes, until they are just cooked.
  2. Crush the garlic cloves, but leave them whole and in their skins. This will help protect the garlic from burning in the heat of the oven. Scatter them into a roasting dish and drizzle with a little olive oil.
  3. When just cooked, drain the potatoes and tip them straight out into the garlicky/oily dish. Turn them over with a spoon to make sure they are coated in the oil, which will have already picked up some of the scent of the garlic.
  4. Bung in the oven for 20 minutes or so, until the potatoes are golden and sizzling. Serve, with the roasted garlic cloves and a sprinkle of sea salt.


  1. I'm a huge fan of Spanish food too. You've done well with your creations, they look delicious!

  2. Thanks Claire, glad you like them :)


Post a comment