Date posted: 20/09/2019

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

    Votes: 12 Average: 4.2


    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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