Argentine Lentil Stew (Lentejas)

Ingredients

• 1 cup Brown or green lentils
• 1 medium Onion
• 1 medium Carrot
• 1 medium Celery stalk
• 1 can (14 oz) Diced tomatoes
• 4 cups Beef broth
• about 113 g Chorizo sausage (removed from casing)
• 1 each Bay leaf
• 1 teaspoon Paprika
• 0.5 teaspoon Cumin
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 1 cup of brown or green lentils in a colander and rinse them under cool running water until the water runs clear.
2. 2Heat a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C/175°C). Add the 1 medium onion, 1 medium carrot, and 1 medium celery stalk, all cut into 1.27 cm pieces. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables are softened and the onion is translucent.
3. 3Add the about 113 g of chorizo sausage, removed from its casing, to the pot. Cook, breaking it up with a spoon, for 5-7 minutes, or until the chorizo is browned.
4. 4Stir in the 1 can (about 400 g) of diced tomatoes, the rinsed 1 cup of brown or green lentils, 4 cups of beef broth, 1 bay leaf, 1 teaspoon of paprika, 0.5 teaspoon of cumin, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Stir everything together well.
5. 5Increase the heat to medium-high and bring the stew to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30-40 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
6. 6Remove and discard the 1 bay leaf from the pot. Taste the stew and add more salt or pepper if needed.

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