Name: Spanish Lentil Stew with Chorizo
Prep time: 15 min
Cook time: 45 min
Cuisine: Spanish
Ingredients: 2 tbsp extra virgin olive oil (30 ml); 2 links firm Spanish chorizo; 1 onion; 4 cloves garlic; 1 red bell pepper; 1 green bell pepper; 1 carrot; 1 large potato; 1 tsp sweet smoked Spanish paprika (2.30 grams); 2 tomatoes; 1 cup dried brown lentils (210 grams); 5 cups vegetable broth or water (1200 ml); 1 bay leaf; pinch sea salt; dash black pepper; handful fresh parsley

Spanish

Stock pot

Finely chop the onion, roughly chop the garlic, finely chop the bell peppers, thinly slice the carrot (peeled), cut the potato (peeled) into small bite-sized pieces, finely grate the tomatoes and cut the links of chorizo into 1/2 inch (1.25 cm) thick rounds

Heat a stock pot with a medium heat and add in the olive oil

After a couple minutes add in the sliced chorizo, mix with the olive oil, after 3 minutes and the chorizo is lightly sauteed, add in all the cut vegetables, except for the potato, continue to mix with the olive oil, after 4 minutes and the vegetables are lightly sauteed, add in the paprika and quickly mix together, then add in the grated tomato, mix together and simmer without mixing

Once the grated tomato has slightly thickened, about 3 minutes, add in 1 cup dried brown lentils (rinsed beforehand), the chopped potatoes, vegetable broth or water and bay leaf, raise to a high heat and mix together, once it comes to a boil, place a lid on the stock pot and lower to a LOW heat

After simmering for 25 to 30 minutes and the lentils are cooked through (check the package instructions on the lentils you´re using), season the stew with sea salt &amp; black pepper, mix together, then remove from the heat

Transfer into shallow bowls and sprinkle with finely chopped parsley, enjoy!

Spanish Lentil Stew with Chorizo

Utensils needed:

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