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

20.09.2019

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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  1. 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.
  2. 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.
  3. Add the lentils and pour over the stock. Bring to a boil, then cover and simmer for 20 minutes.
  4. Stir in tomatoes and season to taste, then cover and cook for 5 minutes or until the lentil are tender. Stir in the parsley.
  5. 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.
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