Lentil Stew with Chorizo

Ingredients

Quantities are for one portion.

• 70 gdry brown lentils
• 15 mlolive oil
• salt and pepper to taste
• 1onion, finely diced
• 30 gchorizo (cured), thickly sliced
• 150 gpotatoes, peeled and cubed
• 1carrot, peeled and chopped
• 1 tspsweet paprika

Method

1. Rinse the dry brown lentils under cold water.
2. Heat the olive oil in a heavy pot. Fry the sliced chorizo until the red, smoky oil renders out into the pan.
3. Add the finely diced onion and chopped carrot to the red oil, sautéing until soft.
4. Stir the sweet paprika into the vegetables to toast it briefly.
5. Add the rinsed lentils and cubed potato to the pot. Pour in cold water or stock to cover all ingredients by two inches.
6. Bring to a boil, then turn the heat to a low simmer. Cover and cook slowly until the lentils have broken down into a thick, creamy broth and the potatoes are soft.
7. Check the seasoning, as the chorizo provides a lot of salt. Serve the thick stew hot in a deep bowl.