Lentejas – Spanish lentil stew with chorizo

Ingredients for 4 portions

• 300 gGreen lentils, small brown (pardina)
• 150 gSpanish chorizo, in thick slices
• 300 gPotato, in chunks
• 2Carrots, sliced
• 1Yellow onion, finely chopped
• 1Italian green pepper, finely chopped
• 2 clovesGarlic, finely chopped
• 1Tomato, grated
• 1 tspPaprika, sweet
• 1Bay leaf
• 3 tbspOlive oil
• ≈ 1.5 lWater, cold
• to tasteSalt

Method

1. Finely chop the onion, green pepper and garlic, and grate the tomato on the coarse side of a grater. Peel and slice the carrots and cut the chorizo into thick slices.
2. Heat the oil in a large pot and gently fry the onion, pepper and garlic over a medium heat for about 10 minutes, until soft.
3. Add the tomato and cook for 3 minutes. Take the pot off the heat, add the paprika and stir for a few seconds so it doesn't burn.
4. Rinse the lentils in a sieve. Add them to the pot with the chorizo, carrots and bay leaf, pour in the cold water and bring to the boil.
5. Lower the heat, cover and simmer for 20 minutes.
6. Peel the potatoes and break them into chunks: cut partway in with a knife and snap each piece off, so the potato releases its starch and thickens the stew. Add them to the pot.
7. Simmer, covered, for another 20–25 minutes, until the lentils and potatoes are tender, stirring now and then and adding a splash of hot water if needed. Season with salt.
8. Take off the heat and leave to rest for 5 minutes before serving.

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