Urban Herbs

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Spanish Pardina Lentil & Chorizo Stew

From: Fine Cooking
Yield: 4-6 Servings

1 Tbsp    Olive oil

1 med    Yellow onion, chopped

1 C    Sliced carrots (about 1/4” thick)

¾ C    Chopped celery

1½ tsp    Fresh garlic, finely chopped

1½ Lb    Yukon gold potatoes, peeled/cut into 1-inch pieces

7 oz    Cured chorizo, cut into half moons


½ tsp    Dried oregano

½ tsp    Smoked paprika

1½ C    Pardina lentils, rinsed

1 can    Can diced tomatoes, with juice (14.5 oz)

½ C    Fresh cilantro, chopped (garnish)

Sea salt & freshly ground pepper

Heat the oil in a 5-qt Dutch oven or other heavy-duty pot over med-hi heat. Add the onion, carrots, celery and garlic and cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes.

Stir in the potato, chorizo, oregano and paprika and cook, stirring occasionally, for 1 minute. Add the lentils and 4 cups water. Bring to a boil, reduce to a simmer, and cook until the lentils are just tender, 20 to 25 minutes. Stir in the tomatoes and their juice, and ½ tsp salt and cook for another 5 minutes. Stir in the cilantro, season to taste with salt and pepper and serve.