Spanish-Style Lentil Stew

Ingredients

• 230 g brown lentils
• 200 g chorizo
• 1 Carrot
• 1 green bell pepper
• 1 tomato
• 1 onion
• 2 cloves garlic
• 80 ml olive oil
• 2 tsp Paprika powder
• 1 bay leaf
• 200 g potatoes
• Salt
• Cayenne pepper

Instructions

1. 1.

   Soak the lentils in cold water for 12 hours, then drain, rinse and let them sit. Slice the chorizo into rounds. Peel, wash and slice the carrot into rounds.

2. 2.

   Halve the bell pepper, remove seeds, wash, dry and cut into 1 cm cubes. Peel, core and cube the tomato into 1 cm pieces. Peel and finely dice the onion.

3. 3.

   Heat olive oil in a large pot, sauté onions and garlic until translucent. Add chorizo and brown briefly. Add all remaining ingredients except potatoes, cover with cold water and bring to a boil. Reduce heat and simmer on medium for about 20 minutes.

4. 4.

   Meanwhile peel, wash and cube the potatoes into 1 cm pieces and add after the initial cooking time. Simmer another 20 minutes, season with salt and cayenne pepper, then serve.