*Lentil and Chorizo Stew*
Serves 4
A traditional Spanish Stew combining lentils with chorizo sausage. 550g of brown lentils (Puy or Pardina are recommended) (1 1/3 pounds or 20 ounces) 200g of sliced chorizo (scant half pound)
1 medium onion, peeled and left whole 2 medum carrots, peeled and left whole 4 cloves of garlic, peeled and left whole salt 1 tsp sweet paprika 1 bay leaf 1 litre of water (about 4 cups) Rinse the lentils and put them into a pot along with the chorizo, onion, carrots, garlic and bay leaf. Add the water. Season with salt and papprika. Bring to the boil, then cover and simmer over a low fire until the lentils and vegetables are tender. Remove the onion, carrots and garlic. Discard bayleaf. Puree the vegetables and then return them to the pan. Stir them through. Taste and adjust seasoning as required. Serve hot with plenty of crusty bread. |