Recipes

Lentil, chorizo and vegetable stew – made with La Española olive oil

Name: Lentil, chorizo and vegetable stew – made with La Española olive oil
Prep time: 10 min
Cook time: 30 min
Yield: 0
Ingredients: 2 tbsps La Española olive oil; 250g Chorizo, thickly sliced; 2 Large onions, thinly sliced; 4 Cloves garlic, crushed; 1 Stick celery, sliced; 3 Carrots, sliced; 400g Potatoes, peeled and cut into 2.5 cm pieces; ½ tsp Dried oregano; 2 tsps Smoked paprika; 200g Green lentils, rinsed; 1 litre Chicken stock; 400g Can chopped tomatoes; to season Salt and freshly ground black pepper; 2 tbsps Freshly chopped flat-leaf parsley

20/09/2019

Rating

Votes: 12 Average: 4.2

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

To serve: La Española extra virgin olive oil, for drizzling and crusty bread. Looking for a vegetable wholesale supplier? Click the link to find out how we can help you.