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Smoky Spanish Chorizo Lentil Stew with Peppers and Paprika
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Course Soup
Cuisine Spanish
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Knife
  • Cutting board

Ingredients
  

  • 1 tablespoon olive oil
  • 12 ounces Spanish chorizo, sliced into rounds
  • 1 medium onion, diced
  • 2 bell peppers (1 red, 1 yellow), sliced
  • 3 garlic cloves, minced
  • 2 teaspoons smoked paprika
  • 1 1/2 cups dried green or brown lentils, rinsed
  • 4 cups chicken broth
  • 1 can (14 ounces) diced tomatoes
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the chorizo slices and cook until they release some fat and turn lightly browned.
  • Add the onion and bell peppers. Stir and cook for about 5 minutes until the vegetables soften.
  • Stir in the garlic and smoked paprika. Cook for 1 minute until the paprika smells fragrant.
  • Add the rinsed lentils, chicken broth, and diced tomatoes. Bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and simmer for 30 to 35 minutes until the lentils are tender.
  • Season with salt and black pepper to taste. Stir in the chopped parsley just before serving.

Notes

Use Spanish chorizo rather than Mexican chorizo for the right smoky flavor and firm texture. If the stew thickens too much while sitting, stir in a splash of broth when reheating. Serve with crusty bread to soak up the broth.
Course: Soup
Cuisine: Spanish
Equipment: Large pot, Wooden spoon, Knife, Cutting board