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

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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
6. To serve: La Española extra virgin olive oil, for drizzling and crusty bread.