Lentejas con Chorizo (Spanish Lentil and Chorizo Stew)

Method

1. 1

   Warm the olive oil in a large pot over medium heat and cook the chorizo until it releases its red-tinted oil, about 3 minutes.

   💡 That rendered paprika oil is the flavor base for the whole pot — don't skip it or rush it.

2. 2

   Add the onion, garlic and carrot, and cook until softened, about 6 minutes.

3. 3

   Stir in the smoked paprika and cook 30 seconds until fragrant.

4. 4

   Add the lentils, canned tomato, bay leaf and stock, and bring to a boil.

5. 5

   Reduce to a steady simmer, partially cover, and cook until the lentils are tender and the stew has thickened, about 20 minutes, stirring occasionally.

   💡 Red lentils need no soaking but they do catch on the bottom near the end — a stir every few minutes keeps it honest.

6. 6

   Discard the bay leaf, taste, and adjust the salt.

7. 7

   Ladle into bowls; it should be thick enough to leave a trail when you drag a spoon through it, not soupy.