Chorizo Lentil Stew

Ingredients

• Chorizo
• Lentils
• Onion
• Garlic
• Tin of tomatoes
• Paprika
• Bay leaf

Method

1. 1Saffron infusion: lightly dry-toast a pinch of saffron, crush to a fine powder, and infuse in 300ml of warm water. Fry 150g chorizo in olive oil till browned, remove. Reduce the heat and add an onion, carrot, and a pinch of salt. Fry for 10–12 minutes. Add garlic (2) and bay leaves for 2–4 minutes until fragrant. Return the chorizo and add 130g puy lentils. Then, chicken stock (so the lentils are fully covered). Add Nora or tomato paste. Simmer for 20–30 minutes till lentils are tender. Stir in the saffron water and season. Cook for a few minutes to think about itself.
2. 2Serve with fresh parsley, a drizzle of olive oil, and toasted bread on the side.

Notes