Lentil, chorizo and vegetable stew
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Ingredients
- 2 tbsp La Española Olive Oil
- 9 oz chorizo, thickly sliced
- 2 onions, thinly sliced
- 4 garlic cloves, crushed
- 1 stick of celery, sliced
- 3 carrots, sliced
- 14 oz potatoes, peeled and cut into 2.5 cm pieces
- ½ tsp dried oregano
- 2 tsp smoked paprika
- 7 oz green lentils, rinsed
- 1 litre chicken stock
- 14 oz can chopped tomatoes
- Salt and freshly ground black pepper
- 2 tbsp freshly chopped flat-leaf parsley
- To serve:
- La Española Extra Virgin Olive Oil, for drizzling
- Crusty bread
preparation
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1.
Heat the olive oil in a large pan over a medium heat.
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2.
Add the chorizo and cook for 2-3 minutes, stirring occasionally until the chorizo starts to release its oil.
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3.
Stir in the onions, garlic, celery, carrots and potatoes. Cook for 3-4 minutes, until the vegetables start to soften, then stir in the oregano and paprika.
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4.
Add the lentils and pour over the stock. Bring to a boil, then cover and simmer for 20 minutes.
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5.
Stir in tomatoes and season to taste, then cover and cook for 5 minutes or until the lentil are tender. Stir in the parsley.
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6.
Serve in bowls drizzled with extra virgin olive oil and a chunk of bread