Lentil, chorizo and vegetable stew
This Spanish stew is the perfect winter warmer. Serve with a generous drizzle of fruity La Española Extra Virgin Olive Oil and a chunk of crusty bread for a simple yet deliciously comforting meal.
4
10
30
Ingredients
- 2 tbsp La Española Olive Oil
- 250g chorizo, thickly sliced
- 2 onions, thinly sliced
- 4 garlic cloves, crushed
- 1 celery stick, sliced
- 3 carrots, sliced
- 400g potatoes, peeled and cut into 2.5 cm pieces
- ½ tsp dried oregano
- 2 tsp smoked paprika
- 200g green lentils, rinsed
- 1 litre chicken stock
- 400g tin chopped tomatoes
- Salt and freshly ground black pepper
- 2 tbsp freshly chopped flat-leaf parsley
- La Española Extra Virgin Olive Oil, for drizzling
- Crusty bread
To serve:
preparation
-
1.
Heat the olive oil in a large pan over a medium heat.
-
2.
Add the chorizo and cook for 2–3 minutes, stirring occasionally, until it starts to release its oil.
-
3.
Stir in the onions, garlic, celery, carrots, and potatoes. Cook for 3–4 minutes until the vegetables begin to soften, then add the oregano and paprika.
-
4.
Add the lentils and pour over the stock. Bring to the boil, then cover and simmer for 20 minutes.
-
5.
Stir in the tomatoes and season to taste. Cover and cook for a further 5 minutes, or until the lentils are tender. Stir through the parsley.
-
6.
Serve in bowls, finished with a drizzle of extra virgin olive oil and a chunk of crusty bread.