Lentil Stew (Guiso de Lentejas)

Ingredients

• 1 cup Brown or green lentils
• 2 tablespoons Olive oil
• 1 medium Onion
• 2 medium Carrot
• 2 stalks Celery
• 3 cloves Garlic
• 1 28 oz can Diced tomatoes
• 4 cups Vegetable broth
• 1 teaspoon Smoked paprika
• 1 teaspoon Dried oregano
• 1 Bay leaf
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 medium Potato
• 4 oz Chorizo (optional, plant based)

Instructions

1. 1Measure the 1 cup of brown or green lentils into a fine-mesh sieve and rinse them thoroughly under cold running water until the water runs clear.
2. 2Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat (350°F / 175°C). Add the 2 tablespoons of olive oil.
3. 3Once the oil is shimmering, add the 1 medium onion, 2 medium carrots, and 2 stalks of celery. Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes. Add the 3 cloves of garlic and cook for 1 minute more, until fragrant.
4. 4Pour in the 1 28 oz can of diced tomatoes and the 4 cups of vegetable broth. Stir in the 1 teaspoon of smoked paprika, 1 teaspoon of dried oregano, 1 bay leaf, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Increase the heat to medium-high and bring the mixture to a boil.
5. 5Add the rinsed 1 cup of brown or green lentils and the 1 medium potato, cut into 1-inch cubes, to the pot. Stir everything together. Reduce the heat to low, cover the pot, and let it simmer gently for 30 to 40 minutes, or until the lentils are tender and the potato is easily pierced with a fork.
6. 6If you are using the 4 oz of chorizo (optional, plant based), add it to the pot during the last 15 minutes of simmering. Stir it in to combine.
7. 7Before serving, carefully locate and remove the 1 bay leaf from the pot. Taste the stew and add more salt or black pepper if needed.

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