Low Sodium Spanish Lentil Stew with Fresh Chorizo

Total time1 hr 10 min

Prep time15 min

Cook time55 min

Low Sodium Spanish Lentil Stew with Fresh Chorizo

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Ingredients

4 servings

3 tbsp extra virgin olive oil, divided
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
12 oz fresh pork chorizo, casings removed
Chef's tip
Choose fresh or ground plant-based chorizo, not a dry cured link, and brown it as directed.
1 medium yellow onion, finely diced
1 medium carrot, finely diced
1 medium red bell pepper, finely diced
4 garlic cloves, minced
2 tsp smoked paprika
1 tsp ground cumin
½ tsp ground turmeric
¼ tsp cayenne pepper (optional)
1 can (14 oz) diced tomatoes
1 ½ cups green lentils, rinsed
4 cups low-sodium chicken broth
1 cup water
1 bay leaf
salt and pepper, to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
1 tbsp extra virgin olive oil, for drizzling (optional)

Instructions

1
Heat 1 tbsp of the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the chorizo and cook, breaking it into small pieces with a wooden spoon, for 5–6 minutes, until browned and cooked through with no pink remaining. Transfer the chorizo to a plate and set aside, leaving any rendered fat in the pot.
2
Reduce the heat to medium and add the remaining 2 tbsp olive oil to the pot. Add the onion, carrot, and red bell pepper and cook, stirring occasionally, for 7–8 minutes, until softened and the onion is translucent.

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