Chorizo and Lentil Stew
Indulge in some Spanish-inspired home-cooking with this comforting Chorizo and Lentil Stew
Servings: 4
Ingredients
- 1 Spanish onion diced
- 2 garlic cloves minced
- 1 stick celery sliced thin
- 1 medium carrot cut into small cubes
- 1 medium potato cut into small cubes
- 1 red chilli
- 1 tsp Pimenton De La Vera Sweet Smoked Paprika
- 150 gm Chorizo sliced thin
- 1 jar or tin of lentils drained
- 150 gm baby romana or cherry tomatoes
- 2 bay leaves
- 500 ml hot chicken stock
- Large handful parsley roughly cupped
- Good Squeeze of lemon
- Creme Fraiche to serve
- Cracked black pepper
- Pimenton De La Vera Sweet Smoked Paprika for sprinkling
Instructions
- Preheat oven to 200 degrees.
- Cover tomatoes in a little olive oil and some salt. Roast in the oven for approx. 15 minutes or until collapsed and charred with colour.
- Fry chorizo slices gently for a few minutes until they have colour. Be careful not to burn. Remove from pan and use half the chorizo oil to cook vegetables.
- Fry onion in chorizo oil until soft. Add celery and carrot, cook for 5 minutes.
- Add potatoes, garlic, chilli and bay leave to the pan, cook a further 5 minutes, stirring to make sure the mixture doesn’t stick.
- Add the hot stock to the pan, bring to the boil then reduce heat to simmer. Cook for approx. 10 minutes until the liquid has thickened slightly.
- Return chorizo to the stew along with a squeeze of lemon, drained lentils and some cracked black pepper.
- Cook a further 5 minutes. Remove from heat.
- Divide chorizo and lentil stew between bowls, top with roasted tomatoes. Dollop with creme fraiche and sprinkle with smoked sweet paprika.