Lentil Stew with Chorizo Iberico
- 2 cups Pardina lentils by El Maragato
- 1 Chorizo Iberico Mild by Fermin (about 6 oz), sliced
- 1 onion, chopped
- 2 potatoes, peeled and diced
- 2 carrots, peeled and diced
- 2 bay leaves by La Barraca
- 4 tablespoons Olive oil by Abril
- 6 cups water
- Salt and pepper to taste
Rinse the lentils in a colander and pick out any debris. Set aside.
In a large pot, heat the olive oil over medium heat. Add the sliced chorizo and cook until browned, about 5 minutes. Remove the chorizo with a slotted spoon and set aside.
In the same pot, add the chopped onion and cook until translucent, about 5 minutes.
Add the diced potatoes and carrots to the pot and cook for another 5 minutes, stirring occasionally.
Add the bay leaves and the lentils to the pot. Stir to combine.
Pour in the water and bring to a boil.
Reduce heat to low and simmer, covered, for about 40-45 minutes or until the lentils are tender.
Once the lentils are tender, add the cooked chorizo back to the pot and stir to combine.
Season the stew with salt and pepper to taste.
Serve hot and enjoy your delicious classic Spanish lentil stew with chorizo!