Spanish Lentil Stew (Potaje de Lentejas)

Ingredients

• 2 tablespoons Olive oil
• 1 large Onion
• 2 medium Carrot
• 2 stalks Celery
• 4 cloves Garlic
• 4 oz Spanish chorizo (optional)
• 1 tablespoon Smoked paprika
• 1 cup Dried lentils
• 1 28 oz can Canned diced tomatoes
• 6 cups Vegetable broth
• 1 each Bay leaf
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat (about 325°F or 160°C). Add the 2 tablespoons of olive oil.
2. 2Add the 1 large onion, 2 medium carrots, and 2 stalks of celery to the pot. Cook, stirring occasionally, until the vegetables have softened, which should take about 8 minutes. Add the 4 cloves of garlic and cook for 1 minute more, until fragrant.
3. 3If you are using the 4 oz of Spanish chorizo, add it to the pot now. Cook, stirring, until the chorizo is browned, about 5 minutes.
4. 4Stir in the 1 tablespoon of smoked paprika and cook for 30 seconds, stirring constantly, until it smells fragrant.
5. 5Add the 1 cup of dried lentils, the 1 28 oz can of diced tomatoes (undrained), the 6 cups of vegetable broth, and the 1 bay leaf to the pot. Stir everything together. Increase the heat to high and bring the mixture to a boil.
6. 6Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 30 to 40 minutes. Stir occasionally. The stew is ready when the lentils are tender.
7. 7Remove the pot from the heat. Carefully remove and discard the 1 bay leaf. Stir in the 1 teaspoon of salt and the 0.5 teaspoon of black pepper. Taste and add more salt or pepper if needed.
8. 8Ladle the Spanish lentil stew into bowls. Garnish with the 2 tablespoons of fresh parsley and serve hot.

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