Use La Española Extra Virgin Olive Oil La Española EVOO bottle with tile and olives in the background Use La Española Extra Virgin Olive Oil La Española EVOO bottle with tile and olives in the background Use La Española Extra Virgin Olive Oil La Española EVOO bottle with tile and olives in the background Use La Española Pure Olive Oil La Española Pure Olive Oil bottle bottle with tile and olives in the background Use La Española Light in Colour Olive Oil La Española Light in Colour Olive oil bottle with tile and olives in the background Use La Española Pure Olive Oil La Española Pure Olive Oil bottle bottle with tile and olives in the background Use La Española Pure Olive Oil La Española Pure Olive Oil bottle bottle with tile and olives in the background Use La Española Pure Olive Oil La Española Pure Olive Oil bottle bottle with tile and olives in the background Use La Española Pure Olive Oil La Española Pure Olive Oil bottle bottle with tile and olives in the background Use La Española Pure Olive Oil La Española Pure Olive Oil bottle bottle with tile and olives in the background Use La Española Pure Olive Oil La Española Pure Olive Oil bottle bottle with tile and olives in the background Use La Española Pure Olive Oil La Española Pure Olive Oil bottle bottle with tile and olives in the background

LENTIL, CHORIZO AND VEGETABLE STEW

Castilla y León

LENTIL, CHORIZO AND VEGETABLE STEW

This Spanish stew is the perfect winter warmer. Serve with a generous drizzle of fruity La Española Extra Virgin Olive Oil and a chunk of crusty bread for a simple yet deliciously comforting meal.

SERVES

4

PREPARATION TIME

10 minutes

COOKING TIME

about 30 minutes

ALLERGENS

INGREDIENTS

  • 2 tbsp La Española Pure Olive Oil
  • 8 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
  • 1 cup green lentils, rinsed
  • 4 cups chicken stock
  • 1 can (14.5 oz) 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

DIRECTIONS

  1. Heat the olive oil in a large pan over a medium heat. 
  2. Add the chorizo and cook for 2-3 minutes, stirring occasionally until the chorizo starts to release its oil. 
  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. 
  4. Add the lentils and pour over the stock. Bring to a boil, then cover and simmer for 20 minutes. 
  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.
  6. Serve in bowls drizzled with extra virgin olive oil and a chunk of bread