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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 Classic 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

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