Chorizo and Puy Lentil Stew with Carrots

Method

1. Step 1 of 11

   Dice the onion, chop the celery and cut the carrots into rounds.

   • onion
   • celery
   • carrots

   

2. Step 2 of 11

   Cut the chorizo into thin slices.

   • cured chorizo

3. Step 3 of 11

   Warm the olive oil in a deep pan and fry the chorizo for 3 minutes until its red fat runs.

   • olive oil
   • cured chorizo
   3 min

   

4. Step 4 of 11

   Add the onion, celery and carrot and cook for 7 minutes until softened.

   • onion
   • celery
   • carrots
   7 min

   

5. Step 5 of 11

   Slice the garlic, stir it in with the smoked paprika and cook for 1 minute.

   • garlic
   • smoked paprika
   1 min

   

6. Step 6 of 11

   Rinse the puy lentils and tip them into the pan.

   • puy lentils

   

7. Step 7 of 11

   Add the chopped tomatoes, stock and bay leaf and bring to the boil.

   • chopped tomatoes
   • vegetable stock
   • bay leaf

   

8. Step 8 of 11

   Simmer uncovered for 25 minutes, stirring now and then, until the lentils are tender and the liquid is thick.

   25 min

   25

9. Step 9 of 11

   Check the lentils are soft but holding shape and lift out the bay leaf.

   • bay leaf

   

10. Step 10 of 11

    Stir in the vinegar and season with salt and pepper.

    • red wine vinegar
    • salt
    • black pepper

11. Step 11 of 11

    Chop the parsley, scatter it over and serve in bowls.

    • flat-leaf parsley