Lentejas Estofadas with Chorizo

Instructions

1. Step 1

   Rinse the lentils under cool running water and drain well.

   Timer: 2 min (fixed)

   Ingredients used: 300.0 gr Brown Lentil

   Cookware: colander

2. Step 2

   Chop the onion and carrots, then mince the garlic. Keep the garlic separate from the other vegetables.

   Timer: 5 min (fixed)

   Ingredients used: 2.0 piece Carrot, 12.0 gr Garlic, 1.0 piece Onion

   Cookware: Chef Knife, cutting board, mixing bowl

3. Step 3

   Slice the chorizo into thick rounds. Heat the olive oil in the Dutch oven over medium heat, brown the chorizo, and transfer it to the bowl.

   Timer: 5 min (fixed)

   Ingredients used: 200.0 gr Chorizo, 30.0 ml Olive Oil

   Cookware: Chef Knife, cutting board, Dutch oven, mixing bowl, wooden spoon

4. Step 4

   Add the prepared onion and carrots to the Dutch oven. Cook over medium heat, stirring occasionally, until softened.

   Timer: 7 min (fixed)

   Cookware: Dutch oven, wooden spoon

5. Step 5

   Stir in the prepared garlic and the sweet paprika. Cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 4.0 gr Sweet Paprika

   Cookware: Dutch oven, wooden spoon

6. Step 6

   Add the crushed tomato and cook over medium heat until slightly thickened.

   Timer: 3 min (fixed)

   Ingredients used: 240.0 gr Tomato

   Cookware: Dutch oven, wooden spoon

7. Step 7

   Add the rinsed lentils, browned chorizo, water, bay leaves, and the first ⅝ tsp (4 gr) of salt. Bring to a boil over high heat, then reduce to low heat and simmer partially covered.

   Timer: 20 min (fixed)

   Ingredients used: 2.0 piece Bay Leaf, 4.0 gr Salt, 1200.0 ml Water

   Cookware: Dutch oven, wooden spoon

8. Step 8

   Peel and cut the potatoes into chunks, then stir them into the stew. Continue simmering over low heat until the potatoes and lentils are tender.

   Timer: 20 min (fixed)

   Ingredients used: 2.0 piece Potato

   Cookware: Chef Knife, cutting board, Dutch oven, wooden spoon

9. Step 9

   Remove the bay leaves. Stir in the remaining ⅜ tsp (2 gr) salt and the black pepper, then let the stew stand off the heat before serving.

   Timer: 5 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 2.0 gr Salt

   Cookware: Dutch oven, wooden spoon