Ingredients
- La Española olive oil 2 tbsps
- Chorizo, thickly sliced 250g
- Large onions, thinly sliced 2
- Cloves garlic, crushed 4
- Stick celery, sliced 1
- Carrots, sliced 3
- Potatoes, peeled and cut into 2.5 cm pieces 400g
- Dried oregano ½ tsp
- Smoked paprika 2 tsps
- Green lentils, rinsed 200g
- Chicken stock 1 litre
- Can chopped tomatoes 400g
- Salt and freshly ground black pepper to season
- Freshly chopped flat-leaf parsley 2 tbsps
Method
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- Heat the olive oil in a large pan over a medium heat. Add the chorizo and cook for 2-3 minutes, stirring occasionally until the chorizo releases its oil.
- Stir in the onions, garlic, celery, carrots and potatoes. Cook for 3-4 minutes, until starting to soften, then stir in the oregano and paprika.
- Add the lentils and pour over the stock. Bring to a boil, then cover and simmer for 20 minutes.
- Stir in tomatoes and season to taste, then cover and cook for 5 minutes or until the lentil are tender. Stir in the parsley.
- Serve in bowls drizzled with extra virgin olive oil
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