Ingredients

The following ingredients have 5 Servings
  • 7 ounces Spanish chorizo (dry cured), diced
  • 1 medium white or yellow onion, diced
  • 2 large carrots, sliced
  • 2 celery stalks, sliced
  • 4 garlic cloves, minced or pressed
  • 7 to 8 cups chicken or vegetable stock
  • 1 cup uncooked brown lentils, rinsed and drained
  • 1 pound Yukon Gold potatoes, diced
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • fine sea salt and freshly-cracked black pepper
  • chopped fresh chives, for topping

Instruction

  • Cook the chorizo in a large stockpot over medium heat, stirring occasionally, for about 5 minutes (or until most of the fat has melted out). Transfer the chorizo to a plate lined with a paper towel. Reserve 1 tablespoon of the remaining fat and discard the rest.
  • Heat the remaining 1 tablespoon of chorizo fat in the same stockpot over medium-high heat. Add the onion, carrots and celery and sauté for 5 minutes, stirring occasionally. Add the garlic and sauté for 1-2 minutes, until fragrant.
  • Add 7 cups stock, lentils, potatoes, tomato paste, bay leaf, cooked chorizo, and stir to combine. Continue cooking until the stew reaches a simmer. Reduce heat to medium-low to maintain the simmer. Cover and cook until the lentils and potatoes are tender, about 20 minutes.
  • Discard the bay leaf. If you would like a brothier stew, feel free to add in a bit of extra stock. Taste the soup and season with salt and black pepper as needed. (See note below below too if the soup seems too greasy at this point.)
  • Serve warm, garnished with lots of chopped fresh chives.