Spanish lentil stew with smoked paprika

Want to be healthier without existing on low satisfaction dishes? Spanish cooking, the flagship of the well-respected Mediterranean diet, is incredibly flexible, uses a myriad of ingredients and is bright and colourful. Key ingredients such as olive oil, paprika, legumes and whole wheat foods, lean meats and fish – fresh and tinned – alongside rich red tomatoes and vegetables are packed with vitamins, minerals and properties all associated with better health and a reduced risk of chronic illnesses. 

The ingredients in this recipe are full of the essentials for a healthy lifestyle and are easy to get hold of. You’ll find the lentils, chorizo sausage, paprika, cumin, broth, bay leaves and olive oil on our website and many of the fresh ingredients might be in your normal, weekly shopping. Even more satisfying is that you can put it all together and wash up most of the utensils, within an hour!

Ingredients:  

•    1 cup green or brown lentils, rinsed and drained

•    1/2 lb (225g) smoked chorizo sausage, sliced

•    1 onion, finely chopped

•    2 cloves garlic, minced

•    2 carrots, peeled and diced

•    2 celery stalks, diced

•    1 red bell pepper, diced

•    1 can (14.5 oz) diced tomatoes

•    1 bay leaf

•    1 teaspoon paprika

•    1/2 teaspoon cumin

•    1/2 teaspoon dried thyme

•    6 cups chicken or vegetable broth

•    Salt and pepper to taste

•    Olive oil for sautéing

•    Chopped fresh parsley for garnish

Instructions:

1. Heat a large pot over medium heat and add a drizzle of olive oil. Add the sliced chorizo and cook until it starts to brown and release its flavourful oils. Remove some of the chorizo slices for garnish, if desired.

2. Add the chopped onion, minced garlic, diced carrots, celery, and red bell pepper to the pot. Sauté for about 5-7 minutes, or until the vegetables begin to soften, and the onions become translucent.

3. Stir in the paprika, cumin, and dried thyme. Cook for an additional 2 minutes to toast the spices, enhancing their flavour.

4. Add the rinsed lentils to the pot and stir to combine with the vegetables and spices.

5. Pour in the diced tomatoes with their juices and the bay leaf. Mix everything together.

6. Pour in the chicken or vegetable broth, ensuring that the lentils are fully submerged. Bring the mixture to a boil.

7. Once the stew is boiling, reduce the heat to low and let it simmer uncovered for about 25-30 minutes or until the lentils are tender. Stir occasionally to prevent sticking, and add more broth if needed.

8. Taste the stew and season with salt and pepper to your liking.

9. Serve the Spanish lentil stew hot, garnished with reserved chorizo slices and chopped fresh parsley.

10. Enjoy!

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