Spanish Lentil Stew (Lentejas Estofadas)

Ingredients

• 1.5 cups Green or brown lentils
• 2 tbsp Olive oil
• 1 medium Onion
• 2 medium Carrot
• 2 stalks Celery
• 3 cloves Garlic
• 1 tsp Smoked paprika
• 0.5 tsp Cumin
• about 410 g Diced tomatoes
• 6 cups Vegetable broth
• 1 each Bay leaf
• about 113 g Smoked chorizo (optional)
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1 tbsp Sherry vinegar

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

Instructions

1. 1Measure 1.5 cups of green or brown lentils into a fine-mesh sieve and rinse them under cold running water until the water runs clear. Set aside.
2. 2Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat (about 175°C / 175°C). Add 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 to 7 minutes.
3. 3Add the 3 cloves of garlic, 1 teaspoon of smoked paprika, and 0.5 teaspoon of cumin to the pot. Cook, stirring constantly, until fragrant, about 1 minute. Be careful not to burn the garlic or spices.
4. 4Pour in the about 410 g can of diced tomatoes, 6 cups of vegetable broth, and add the 1 bay leaf. If using, add the about 113 g of smoked chorizo. Stir everything together and bring the mixture to a gentle simmer.
5. 5Add the rinsed 1.5 cups of lentils to the pot. Stir well, then reduce the heat to low, cover the pot, and let it simmer gently for 45 to 60 minutes, or until the lentils are tender when pierced with a fork. Stir occasionally to prevent sticking.
6. 6Once the lentils are tender, remove and discard the 1 bay leaf from the pot. Stir in 1 teaspoon of salt and 0.5 teaspoon of black pepper. Finally, stir in 1 tablespoon of sherry vinegar.
7. 7Ladle the Spanish lentil stew into bowls and serve hot.

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