CHORIZO STEW WITH LENTILS

ingredients

• 1 medium onion
• 300g Nonna Elide Salsiccia Rökt Paprika (or Nonna Elide Chorizofärs)
• 1 tsk smoked paprika powder (pimentón)
• 400g green lentils (uncooked)
• 250g potatoes
• 200g carrots
• 3-4 cloves of garlic
• Water
• Olive oil
• Salt
• Black pepper

How to do it

• Rinse the lentils in a colander under cold running water.
• Peel and dice the potatoes and carrots into pieces. Slice the chorizo.
• Heat a large pot with a splash of olive oil over medium heat. Finely chop the onion and fry it together with the pimentón until the onion is soft and smells lovely.
• Add the lentils, sliced chorizo, garlic cloves, potatoes and carrots.
• Pour in water so that it covers the ingredients, with a bit extra for a thick stew, or more if you want a looser consistency.
• Bring to the boil, then lower to medium heat and let it simmer without a lid until the lentils are soft, about 35–40 minutes.
• Season to taste with salt and pepper. Serve happily with a piece of good bread to scoop up the hearty gravy.

Nonna vet bäst.