Lentejas estofadas with chorizo, carrots and potatoes

Ingredients

For 1 serving

• Lentils70 g
• Chorizo25 g
• Potatoes120 g
• Carrots70 g
• Onion50 g
• Green bell peppers50 g
• Garlic1 clove
• Paprika1 teaspoon
• Bay leaves1 g
• Extra virgin olive oil6 g
• Saltto taste

In season: October – March

Method

1. Rinse the lentils. Slice the chorizo thinly, chop the onion and garlic, deseed the green peppers and dice them. Peel the carrots and potatoes and cut them into chunks of about 2 cm.
2. Heat the extra virgin olive oil in a pan over medium heat and fry the chorizo for 2 minutes, until it releases its red fat; add the onion, peppers and garlic and cook for 5 minutes, until soft.
3. Stir in the paprika for a few seconds without letting it burn, then add the lentils, carrots, potatoes, bay leaf and about six times the lentils' volume in water.
4. Bring to the boil and simmer over low heat, half covered, for 35 minutes, stirring now and then, until the lentils are tender and the broth is thick.
5. Season with salt, remove the bay leaf and serve.