Lentejas Estofadas (Spanish Lentil Stew)

Ingredients

• 1 cup Brown or green lentils
• about 225 g Chorizo (gluten-free)
• 1 medium Onion
• 2 medium Carrot
• 2 stalks Celery
• 3 cloves Garlic
• 1 14 oz can Diced tomatoes (canned)
• 1 tsp Smoked paprika
• 1 Bay leaf
• 2 tbsp Olive oil
• 6 cups Chicken or vegetable broth
• 1 tsp Salt
• 0.5 tsp Black pepper

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

Instructions

1. 1Rinse the 1 cup of brown or green lentils thoroughly under cold running water until the water runs clear, then drain them well.
2. 2Finely dice the 1 medium onion, the 2 medium carrots, and the 2 stalks of celery into pieces about 0.635 cm in size. Finely mince the 3 cloves of garlic.
3. 3Remove the casing from the about 225 g of chorizo and chop it into small pieces, about 0.635 cm in size.
4. 4Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the diced onion, carrots, and celery and cook, stirring occasionally, until they begin to soften, about 5 to 7 minutes.
5. 5Add the minced garlic and the chopped chorizo to the pot. Cook, stirring frequently, until the garlic is fragrant and the chorizo is lightly browned, about 2 to 3 minutes.
6. 6Stir in the 1 (about 400 g) can of diced tomatoes, the 1 teaspoon of smoked paprika, the 1 bay leaf, the rinsed lentils, and the 6 cups of chicken or vegetable broth. Stir everything together to combine.
7. 7Increase the heat to medium-high (204.4°C / 200°C) and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer gently for 45 to 50 minutes, or until the lentils are tender when bitten.
8. 8Carefully remove and discard the 1 bay leaf from the pot. Stir in the 1 teaspoon of salt and the 0.5 teaspoon of black pepper. Taste and add more salt or pepper if needed. Serve the Lentejas Estofadas hot.

Substitutions

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