Lentil Chorizo Stew

🛒 Ingredients

• Olive oil 28 g · 252 kcal
• Spanish chorizo, diced 200 g · 900 kcal
• Yellow onion, chopped 200 g · 80 kcal
• Carrots, diced 150 g · 62 kcal
• Celery stalks, diced 100 g · 16 kcal
• Garlic cloves, minced 20 g · 30 kcal
• Green lentils, rinsed 190 g · 665 kcal
• Canned diced tomatoes 400 g · 80 kcal
• Chicken or vegetable broth 960 g · 96 kcal
• Bay leaf 1 g · 0 kcal
• Smoked paprika 5 g · 0 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced chorizo and cook until lightly browned and some fat has rendered, about 5-7 minutes.
2. Remove the chorizo with a slotted spoon and set aside, leaving the rendered fat in the pot. Add the chopped onion, carrots, and celery to the pot and cook until softened, about 8-10 minutes.
3. Stir in the minced garlic and smoked paprika; cook for 1 minute until fragrant. Add the rinsed green lentils, canned diced tomatoes (undrained), and chicken or vegetable broth.
4. Add the bay leaf. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 35-45 minutes, or until the lentils are tender.
5. Stir the cooked chorizo back into the stew. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh parsley if desired.