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Lentil Stew with Chorizo

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 5
  • 15 min
  • 45 min
  • $
Gatheredtable
from Gatheredtable Test Kitchen

Ingredients

  • 2 carrots, peeled, halved and chopped
  • 2 stalks celery, thinly sliced
  • 1 medium onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon smoked paprika
  • 2 cups lentils
  • 8 ounces Spanish chorizo, sliced into 1/4 to 1/2" rounds
  • 4 cups low-sodium chicken stock
  • 1 cup water
  • salt and pepper, to taste

Directions

Prep: 1. Peel and chop carrots. Slice celery. 2. Finely chop onions and garlic.. Make: 1. Heat oil in a Dutch oven or large sauce pot over medium heat. Add onion, celery, carrots and garlic and cook, stirring occasionally, until softened, about 8 minutes. Add paprika and cook 1 minute. 2. Add lentils, chorizo and chicken stock along with 1 cup of water. Bring to a boil then reduce to a simmer. 3. Simmer gently until the lentils are tender and the soup has thickened, about 30 minutes. Add a little more water if the soup gets too thick. Season to taste with salt and pepper.

Notes

Puy lentils are recommended!

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