Lentil and Chorizo Stew

Ingredients

Chorizo

8 oz, sliced

Onion

1, diced

Carrot

1, diced

Garlic

3 cloves, minced

Lentils

1 cup, rinsed

Chicken broth

4 cups

Tomato paste

2 tablespoons

Paprika

1 teaspoon

Salt

to taste

Pepper

to taste

Olive oil

1 tablespoon

Instructions

1. Heat a large pot over medium heat and add the olive oil. Once hot, add the sliced chorizo and cook until browned and crispy, about 5-7 minutes. Remove the chorizo from the pot and set aside, leaving the rendered fat in the pot.
2. In the same pot, add the diced onion and carrot. Sauté for about 5 minutes until the vegetables are softened and the onion is translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add the rinsed lentils, chicken broth, tomato paste, and paprika to the pot. Stir well to combine all ingredients.
4. Bring the stew to a boil, then reduce the heat to low and let it simmer uncovered for about 45 minutes, or until the lentils are tender.
5. Return the cooked chorizo to the pot and season with salt and pepper to taste. Allow the stew to simmer for another 15 minutes, letting the flavors meld together.
6. Serve the stew hot, garnished with fresh herbs if desired, and with crusty bread on the side for dipping.