Spanish chorizo and lentil stew

Ingredients

• 200g chorizo, diced
• 1 onion, diced
• 2 large carrots, sliced
• 2 celery stalks, sliced
• 4 garlic cloves, minced
• 7-8 cups chicken or veggie stock
• 1 cup uncooked brown lentils (or green)
• 450g potatoes, diced
• 2 Tbsp tomato paste
• 1 bay leaf
• Chopped fresh chives for seasoning

Instructions

1. Cook chorizo in large pot over medium heat for about 5 minutes; remove from pot, and place on paper towel to drain. Remove most of the fat, leaving 1 Tbsp in the pot
2. In the same pot, sauté the onion, carrots and celery in the remaining fat for 5 minutes, then add the garlic and cook for another 1-2 minutes
3. Add 7 cups of the stock, the lentils, potatoes, tomato paste, bay leaf and cooked chorizo, then stir to combine. Simmer until the lentils and potatoes are cooked (approximately 20 minutes)
4. Remove the bay leaf, add more stock if you'd like it to be soupier, season, then serve with sides of choice

Serves 4-6.

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