Lentil stew with chorizo and bacon (guiso de lentejas)

Ingredients for 4 portions

• 1Yellow onion, chopped
• 1Bell pepper, red, chopped
• 2 clovesGarlic, chopped
• 2Carrots, sliced
• 300 gBeef chuck, in small cubes
• 150 gBacon, in strips
• 1Spanish chorizo, sliced
• 1 tbspRapeseed oil
• 2 tspPaprika
• 400 gGreen lentils, rinsed
• 300 gCrushed tomatoes
• ≈ 1.5 lWater
• 1 cubeBeef stock
• 2Bay leaves
• 400 gPotato, in cubes
• 400 gPumpkin, peeled, in cubes
• to tasteSalt
• to tasteBlack pepper

Method

1. Chop the onion, pepper and garlic and slice the carrots.
2. Cut the beef into small cubes, the bacon into strips and the chorizo into slices.
3. Heat the oil in a large pot and fry the bacon and chorizo for about 4 minutes. Add the beef and brown it all over.
4. Add the onion, pepper, garlic and carrots and fry for 5 minutes, until the onion is soft. Stir in the paprika.
5. Add the rinsed lentils, crushed tomatoes, water, stock cube and bay leaves and bring to the boil.
6. Lower the heat and simmer, covered, for 20 minutes.
7. Meanwhile, peel the potatoes and pumpkin and cut them into cubes.
8. Add the potatoes and pumpkin and simmer for another 25 minutes, stirring now and then, until the lentils and potatoes are tender and the stew has thickened. Add a little hot water if it gets too dry.
9. Season with salt and pepper, remove the bay leaves and serve piping hot.

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