Ingredients
- 2 tbspextra virgin olive oil (30 ml)
- 2links firm spanish chorizo
- 1onion
- 4 clovesgarlic
- 1red bell pepper
- 1green bell pepper
- 1carrot
- 1 largepotato
- 1 tspsweet smoked spanish paprika (2.30 grams)
- 2tomatoes
- 1 cupdried brown lentils (210 grams)
- 5 cupsvegetable broth or water (1200 ml)
- 1bay leaf
- sea salt
- black pepper
- handful fresh parsley
Directions
- 1
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
- 2
Heat a stock pot with a medium heat and add in the olive oil
- 3
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
- 4
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
- 5
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 & black pepper, mix together, then remove from the heat
- 6
Transfer into shallow bowls and sprinkle with finely chopped parsley, enjoy!