Recipes
Date posted: 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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- 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