Spanish Lentil Stew (Lentejas)

Ingredients

• 2 tablespoons Olive oil
• 1 medium Onion
• 2 medium Carrot
• 2 stalks Celery
• 3 cloves Garlic
• 4 oz Chorizo (Spanish)
• 1 cup Dried brown or green lentils
• 1 can (14 oz) Diced tomatoes
• 6 cups Chicken broth
• 1 teaspoon Smoked paprika
• 1 Bay leaf
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. 1Place 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. Once 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 minutes.
2. 2Add the 3 cloves of garlic and the 4 oz of chorizo to the pot. Cook for another 2 minutes, stirring, until the garlic is fragrant and the chorizo has started to release its oils.
3. 3Stir in the 1 cup of dried brown or green lentils, the 1 can (14 oz) of diced tomatoes, the 6 cups of chicken broth, the 1 teaspoon of smoked paprika, and the 1 bay leaf. Increase the heat to medium-high and bring the mixture to a boil.
4. 4Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently. Cook for 45-60 minutes, or until the lentils are tender and have absorbed some of the liquid. Stir occasionally to prevent sticking.
5. 5Remove the pot from the heat. Carefully remove and discard the 1 bay leaf.
6. 6Season the stew with the 1 teaspoon of salt and 0.5 teaspoon of black pepper. Stir well to combine. Taste and add more salt and pepper if needed.
7. 7Ladle the Spanish lentil stew into bowls and serve hot.

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