Spanish Lentil Stew with Chorizo (Lentejas)

Ingredients

For 6 portions

• 🏺 15ml olive oil
• 🌭 150g chorizo
• 🧅 150g onions
• 🥕 200g carrots
• 🫑 150g red bell pepper
• 🧄 9g garlic
• 🫑 5g smoked paprika
• 🥫 200g canned tomatoes
• 🥔 400g potato
• 🫘 400g lentils (dry)
• 🌿 1g bay leaf
• 🥕 1,300ml vegetable broth (rehydrated stock cube)
• 🍶 15ml red wine vinegar
• 🌿 10g parsley
• 🌿 1g black pepper

Method

1. Rinse the lentils. Dice the onion and pepper, slice the carrots, chop the garlic and cut the potatoes into chunks. Slice the chorizo into rounds about 1 cm thick.
2. Heat the oil in a large, heavy pan and fry the chorizo over a medium heat for 3 minutes, until it releases its red oil. Lift it out with a slotted spoon.
3. Cook the onion, carrots and pepper in the same oil for 8 minutes, until soft. Add the garlic and smoked paprika and stir for 30 seconds, taking care not to burn the paprika.
4. Add the tomatoes and cook for 3 minutes, until slightly thickened.
5. Add the lentils, potatoes, bay leaf, stock and chorizo. Bring to the boil, skim off any foam, then cover and simmer gently for 35 to 40 minutes, until the lentils and potatoes are tender. Stir now and then, adding a splash of water if needed.
6. Remove the bay leaf. Stir in the vinegar and pepper, and add salt only if it needs it.
7. Leave to stand for 10 minutes, sprinkle with chopped parsley and serve with crusty bread. It's even better the next day.