Argentine Lentil Stew with Chorizo and Vegetables

Ingredients

• 1 cup Green Lentils
• 6 cups Water
• about 225 g Argentine Chorizo
• 2 tbsp Olive Oil
• 1 medium Onion
• 2 medium Carrot
• 2 stalks Celery
• 3 cloves Garlic
• 1 tsp Smoked Paprika
• 1/2 tsp Cumin
• 1 Bay Leaf
• 1 can (14 oz) Diced Tomatoes
• 1 medium Sweet Potato
• 1 tbsp Red Wine Vinegar

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

Instructions

1. 1Rinse the 1 cup of Green Lentils in a fine-mesh sieve under cold running water. Place the rinsed lentils in a large, heavy-bottomed pot. Add the 6 cups of Water to the pot. Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to low, cover the pot, and let it simmer for 30 minutes. The lentils should start to soften.
2. 2While the lentils are simmering, remove the about 225 g of Argentine Chorizo from its casing. Crumble the chorizo into bite-sized pieces. Place the crumbled chorizo in a 25.4 cm skillet. Cook over medium heat (176.7°C / 175°C) for 5-7 minutes, stirring occasionally, until the chorizo is browned and cooked through. Drain off any excess fat from the skillet.
3. 3Add the 2 tablespoons of Olive Oil to the same skillet with the chorizo. Increase the heat to medium (176.7°C / 175°C). Add the 1 medium Onion, 2 medium Carrots, and 2 stalks of Celery. Cook, stirring often, for 5 minutes until the vegetables begin to soften. Cut the onion into a 1.27 cm dice, the carrots into 1.27 cm dice, and the celery into 1.27 cm dice.
4. 4Stir the 3 cloves of minced Garlic, 1 teaspoon of Smoked Paprika, and 1/2 teaspoon of Cumin into the skillet with the vegetables. Cook for 1 minute more, stirring constantly, until fragrant. The garlic should be lightly golden.
5. 5Add the cooked chorizo and the sautéed vegetable mixture from the skillet to the large pot containing the simmering lentils. Stir to combine.
6. 6Stir in the 1 can (about 400 g) of Diced Tomatoes, the 1 medium Sweet Potato cut into 1.27 cm cubes, and the 1 Bay Leaf. Bring the stew back to a gentle simmer over medium-low heat (148.9°C / 150°C). Cover the pot and cook for another 20 minutes, or until both the lentils and the sweet potato are tender when pierced with a fork.
7. 7Remove and discard the 1 Bay Leaf from the pot. Stir in the 1 tablespoon of Red Wine Vinegar. Taste the stew and adjust seasoning if necessary (though no additional salt or pepper were listed, you may add them if you have them).
8. 8Serve the Argentine Lentil Stew hot.

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