Lentejas Estofadas

Ingredients

Water

6 cups

Salt

to taste

Black pepper

to taste

Bay leaf

1

Smoked paprika

1 teaspoon

Chorizo sausage

200g, sliced

Potato

1 large, peeled and diced

Carrot

1 large, diced

Garlic

2 cloves, minced

Onion

1 medium, chopped

Olive oil

2 tablespoons

Lentils

1 cup, rinsed

Instructions

1. Rinse the lentils under cold water and set aside.
2. In a large pot, heat the olive oil over medium heat.
3. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 4 minutes.
4. Stir in the diced carrot and potato, and cook for another 5 minutes until the vegetables start to soften.
5. Add the sliced chorizo to the pot, cooking until it begins to release its oils, about 3 minutes.
6. Pour in the rinsed lentils, smoked paprika, bay leaf, salt, pepper, and water.
7. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 45 minutes, or until the lentils are tender.
8. Stir occasionally and adjust the seasoning if needed.
9. Remove the bay leaf before serving hot, garnished with fresh parsley if desired.