Serves 4 – 6, depending on appetite)
5 tbs olive oil for cooking
500g lentils

350g cooking chorizo

1 large onion, finely chopped

2 garlic cloves, finely chopped
1 leek (white only), washed and finely chopped

1 green pepper, finely chopped
1 large carrot, peeled and finely chopped

1 tsp smoked paprika dulce
1 large beef tomato, peeled & finely chopped
1 bay leaf
Pinch of sumac (optional)

Black pepper

Sourdough toast, to serve

 1. Warm 3 tablespoons of olive oil in a shallow ovenproof pan and add the onion, carrot, garlic, leek, pepper and bay leaf and fry for 5 minutes until soft.

Then add the smoked paprika and chopped tomato and fry for a further 3 minutes. Add the lentils, season with salt and cover with approximately 1.5l hot water.

Simmer with the lid on for about 40 minutes. Stir occasionally to thicken the liquid but do not allow to boil.

2. Heat 2 tablespoons of oil in a frying pan and fry the chopped chorizo sausage pieces for roughly 2 minutes either side.

Drain excess oil on kitchen roll then add chorizo to the lentil stew for the last 10 minutes of cooking.

3. Once the lentils are tender, take off the heat and cover with a lid. Allow to rest for 5 minutes before serving with some crusty bread and a glass of El Gaitera dry Cider.

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