# Lentil, chorizo and vegetable stew

Lentil, chorizo and vegetable stew takes 40 min (10 min prep, 30 min cooking) and serves 4.

Recipe by laespanolaoliveoil.co.uk · original: https://laespanolaoliveoil.co.uk/recipes/lentil-chorizo-and-vegetable-stew/  
Cuisine: Spanish · Dish: Soups & stews  
On Meez: https://meezenplace.app/recipes/lentil-chorizo-and-vegetable-stew-recipe (with step-by-step Cook Mode)

Lentil, chorizo and vegetable stew

## Ingredients (serves 4)

- 2 tbsp La Española Olive Oil
- 250 g chorizo, thickly sliced
- 2 onions, thinly sliced
- 4 garlic cloves, crushed
- 1 celery stick, sliced
- 3 carrots, sliced
- 400 g potatoes, peeled and cut into 2.5 cm pieces
- ½ tsp dried oregano
- 2 tsp smoked paprika
- 200 g green lentils, rinsed
- 1 litre chicken stock
- 400 g tin chopped tomatoes
- Salt and freshly ground black pepper
- 2 tbsp freshly chopped flat-leaf parsley
- #To serve:
- La Española Extra Virgin Olive Oil, for drizzling
- Crusty bread

## Steps

1. Thickly slice the chorizo
2. Thinly slice the onions, slice the celery and carrots, and peel and cut the potatoes into 2.5 cm pieces
3. Crush the garlic cloves
4. Heat the olive oil in a large pan over a medium heat
5. Add the chorizo and cook, stirring occasionally, until it starts to release its oil
6. Stir in the onions, garlic, celery, carrots, and potatoes and cook until the vegetables begin to soften
7. Add the oregano and paprika
8. Add the lentils and pour over the stock
9. Bring to the boil, then cover and simmer
10. Stir in the tomatoes and season to taste
11. Cover and cook until the lentils are tender
12. Stir through the parsley
13. Serve in bowls, finished with a drizzle of extra virgin olive oil and a chunk of crusty bread

## Good to know

### Swaps

- No green lentils? Use brown or Puy lentils in the same amount, though cooking time may vary slightly.
- No chicken stock? Swap in the same amount of vegetable stock.
- No smoked paprika? Use regular paprika plus a small pinch of cayenne for a similar warmth.

### Storing it

Store leftovers in an airtight container in the fridge for up to 3–4 days, or freeze for up to 3 months. Reheat gently on the stove until steaming hot throughout.

### Making it ahead

The stew can be made up to 2 days ahead, cooled, and kept covered in the fridge; reheat before stirring through the parsley and serving.