Chorizo and lentils stew

6 servings ingredients:

• 500 gr dry Lentils.
• 3 Garlic cloves.
• 3 tablespoon Olive oil.
• ½ Onion.
• 1 big Potato.
• 1 Carrot.
• 1 teaspoon Paprika.
• 2 Chorizos.
• 2 Bay leaf.
• 1 tablespoon Sherry Vinegar.
• 100 ml. Red wine.
• 1L. Vegetable or chicken stock. (You can use water instead).
• Salt to taste.

Directions:

• Wash the lentils.
• Finely chop the onion.
• Dice the carrot and the potato.
• Smash the garlic clove with the side of the knife. Just press down on the knife until you hear the skin crack.
• Heat up the olive oil in a pot with the garlic.
• When the garlic clove turns golden brown remove it from the pot.

• Add the chopped vegetables.
• Stir fry for 2 minutes.
• Stir in lentils drained and the paprika.
• After 2 minutes or so place the liquids (stock or water, wine and vinegar), the chorizos, washed bay and a pinch of salt.
• Bring to a boil.
• Let it simmer for at least 50-60 minutes.
• Let it stand for about 1 hour.

Suggestions:

- You can add “black pudding”, “panceta” or ham bones with the chorizo if you want.

- You can boil the “Chorizo”, “black pudding”, “panceta” or ham bones before adding to the pot to remove some of the fat from them.

- You can make the recipe simpler putting all the ingredients together in the pot (without stir-frying) with cold water, heat it until it boils and then simmer. Use the same cooking time. The result is good but a bit less tasty.