← Nouns Cooking · Spanish

Ingredients

• 3 tbsp Olive oil
• 150 g cooking chorizo, sliced (optional)
• 1 Onion, finely chopped
• 1 green pepper, finely chopped
• 2 Carrot, diced
• 2 cloves Garlic, chopped
• 1 Tomato, grated, skin discarded
• 1 tsp sweet smoked paprika (pimentón dulce)
• 300 g brown or pardina lentils, rinsed
• 1 large potato, peeled and cut into chunks
• 1 Bay leaves
• 1.3 l water or vegetable stock
• Salt
• 1 tsp Sherry vinegar (optional)

Method

1. Heat the oil in a large pot over medium heat. If using chorizo, fry it for 2–3 min until it releases its oil, then lift it out.
2. Add the onion, pepper and carrots and cook for 8–10 min until soft. Stir in the garlic for 1 minute, then the tomato, and cook for 3 min more.
3. Take the pot off the heat, stir in the paprika (it burns easily), then add the lentils, potato, bay leaf and water. Return the chorizo, if using.
4. Bring to the boil, then simmer gently, partly covered, for 35–40 min, until the lentils are tender and the potato is soft. Stir now and then and add a splash of water if it gets too thick.
5. Crush a few potato chunks against the side of the pot to thicken the broth, season with salt and add the splash of vinegar, if using. Rest for 5 min before serving.

Tips

• The classic Castilian version includes the chorizo; leave it out and use water or vegetable stock and the stew is vegan.
• Pardina lentils hold their shape without soaking; larger lentils may need 10–15 min longer.

Sources

Written in our own words after cross-checking these recipes:

Spain on a Fork Directo al Paladar Spanish Fiestas