Name: Spanish Lentil and Chorizo Stew
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 3 tbsp olive oil; 0.5 tsp freshly ground black pepper; 1 tsp fine sea salt; 20 g fresh flat-leaf parsley; 1 tbsp sherry vinegar; 1.4 litres gluten-free chicken stock; 300 g floury maris piper potatoes; 350 g dried green lentils; 2 tbsp tomato puree; 2 leaf dried bay leaf; 2 tsp sweet smoked paprika; 4 cloves garlic cloves; 2 sticks celery sticks; 2 medium carrot; 1 medium onion; 200 g cured chorizo ring

1

Fry the chorizo in the oil in a large heavy pan over a medium heat for 5 minutes until the fat runs orange. Lift the coins out and set aside.

2

Cook the onion, carrot and celery in the chorizo fat for 12 minutes until soft and beginning to colour. Add the garlic, paprika and bay leaves for a minute, then the tomato puree for another minute.

3

Stir in the lentils and coat them in the sofrito, then pour in the stock and bring to the boil.

4

Turn down to a low simmer, half-cover and cook for 30 minutes. Do not add salt yet - lentils cooked in salted water from the start can stay stubbornly firm.

5

Add the potatoes and the chorizo and simmer for another 20-25 minutes, until the lentils are soft and the potatoes are breaking at the edges and thickening the broth.

6

Season with the salt, pepper and sherry vinegar. The vinegar is not optional - it lifts the whole pot. Stir through the parsley and serve.

It thickens a lot overnight, so loosen with a splash of stock when reheating.

Spanish Lentil and Chorizo Stew

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