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Spicy Chorizo and Lentil Stew
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Course Soup
Cuisine Spanish
Servings 4 people

Equipment

  • Large Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 1 tablespoon olive oil
  • 250g spicy chorizo sausage, sliced into rounds
  • 1 large onion, chopped
  • 2 carrots, diced
  • 3 garlic cloves, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon red chili flakes
  • 200g dried green lentils, rinsed
  • 400g can chopped tomatoes
  • 750ml chicken stock
  • 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 for 3 to 4 minutes until they release oil and brown lightly.
  • Add the onion, carrots, and garlic to the pot. Stir and cook for 5 minutes until the vegetables begin to soften.
  • Stir in the smoked paprika and chili flakes. Cook for 1 minute to toast the spices.
  • Add the lentils, chopped tomatoes, and chicken stock. Season with salt and black pepper.
  • Bring the mixture to a boil, then lower the heat and simmer uncovered for 25 to 30 minutes. Stir occasionally until the lentils are tender.
  • Ladle into bowls and top with the chopped parsley.

Notes

If the stew gets too thick after sitting, stir in a little extra stock when reheating. Reduce the chili flakes if you prefer less heat. Leftovers store well in the fridge for up to three days and develop more flavor overnight.
Course: Soup
Cuisine: Spanish
Equipment: Large Pot, Knife, Cutting Board