Spanish Lentil Stew (Lentejas Estofadas)

Ingredients

• 1.5 cups Dried lentils
• 2 tbsp Olive oil
• about 170 g Chorizo
• 1 large Onion
• 2 medium Carrot
• 2 stalks Celery
• 3 cloves Garlic
• 1 28oz can Diced tomatoes
• 1 tbsp Smoked paprika
• 1 Bay leaf
• 6 cups Chicken broth
• 1 tsp Salt
• 1/2 tsp Black pepper

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

Instructions

1. 1Rinse the 1.5 cups of dried lentils under cold running water until the water runs clear, then set them aside.
2. 2Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C).
3. 3Add the about 170 g of chorizo to the pot and cook, stirring occasionally, until it is browned and has released its fat, about 5-7 minutes. Use a slotted spoon to remove the chorizo from the pot and set it aside on a plate, leaving the rendered fat in the pot.
4. 4Add the 1 large onion, 2 medium carrots, and 2 stalks of celery to the pot. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes. Add the 3 cloves of garlic and cook for 1 minute more, until fragrant.
5. 5Stir in the 1 (about 790 g) can of diced tomatoes, 1 tablespoon of smoked paprika, and 1 bay leaf. Cook for 2 minutes, stirring constantly, to toast the paprika.
6. 6Add the rinsed 1.5 cups of dried lentils, 6 cups of chicken broth, and the reserved cooked chorizo to the pot. Increase the heat to medium-high and bring the mixture to a boil (100°C / 100°C).
7. 7Once boiling, reduce the heat to low, cover the pot, and simmer gently for 45-60 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
8. 8Remove the pot from the heat. Season the stew with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Remove and discard the bay leaf before serving.

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