Date posted: 20/09/2019

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

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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


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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.

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