---
title: Lentejas con Chorizo (Spanish Lentil and Chorizo Stew)
servings: 4
prep time: 10 minutes
cook time: 30 minutes
source: https://mycibora.com/recipes/lentejas-con-chorizo
---

Gather @red lentil{300%g} and @vegetable stock{1%l}.

Warm the @olive oil{1.5%tbsp} in a large pot over medium heat and cook the @chorizo{130%g} until it releases its red-tinted oil, about 3 minutes. ~{3%minutes}

Add the @onion{1}, @garlic{3%clove} and @carrot{2}, and cook until softened, about 6 minutes. ~{6%minutes}

Stir in the @smoked paprika{1%tsp} and cook 30 seconds until fragrant.

Add the lentils, @canned tomato{1%can}, @bay leaf{1%leaf} and stock, and bring to a boil.

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

Discard the bay leaf, taste, and adjust the @salt{}.

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