Lentil Stew

Ingredients

• 200 g Lentils (Rinsed, not soaked)
• 2 Chorizo
• 1 Onion (Finely chopped)
• 0.5 Green bell pepper (Finely chopped)
• 0.5 Red bell pepper (Finely chopped)
• 1 Tomato (Grated)
• 1 Carrot (Large)
• 1 Potato (Roughly cut by breaking into irregular pieces)
• 1 L Chicken stock or water (Use cold stock; water can also be used)
• Garlic (Finely chopped; quantity unspecified)
• 1 cdta Sweet paprika
• 0.5 cdta Turmeric
• 0.25 cdta Cumin
• Salt (To taste)
• Black pepper (To taste)
• Extra-virgin olive oil (A generous drizzle, for sautéing)
• 3 hojas Bay leaves (A few leaves for cooking)
• Parsley (Chopped, to add at the end; quantity unspecified)

Steps

1. 1

   Finely chop the onion, green and red bell peppers, and garlic.

2. 2

   Heat a generous drizzle of olive oil in a pot. Add the chopped vegetables and sauté them for 10 minutes, until they begin to brown.

3. 3

   Add the grated tomato and cook over medium heat for another 10–15 minutes.

4. 4

   Add the sweet paprika, turmeric, and cumin. Stir a couple of times to combine them with the sofrito.

5. 5

   Pour the cold stock (or cold water) into the pot; the lentils must begin cooking from cold.

6. 6

   Add the rinsed, unsoaked lentils, carrot, chorizo, and roughly cut potato.

7. 7

   Season with salt to taste and, as the stock heats, skim off any foam that forms on the surface.

8. 8

   Add the bay leaves. Bring to a boil, then simmer over low heat, covered, for 45 minutes to 1 hour, until the lentils are tender.

9. 9

   Add the chopped parsley at the end and serve.

Notes

The description mentions garlic and parsley in the steps, although their quantities are not specified. The total cooking time is approximate and depends on the lentils.

Nutrition per serving

• stew
• main course
• traditional
• Spanish
• with chorizo
• one-pot
• gluten-free