BHA & BHT Free Spanish Lentil Stew with Fresh Chorizo
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Learn more →Ingredients
4 servings
- 3 tbsp extra virgin olive oil, divided
See allPrivate 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
- 12 oz fresh pork chorizo, casings removed
- 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
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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