Chorizo and Lentil Stew

Ingredients

• Lentils1/2 cup (100 g)
• Garlic1/2 clove (2 g)
• Tomato1/2 count (65 g)
• Pork Chorizo1 count (100 g)
• Potato1/2 medium (90 g)
• Oil1/4 tablespoon (3 ml)
• Carrot1/2 medium (30 g)
• Bay Leaves1 count (1 g)
• Paprika1 pinch (1 g)
• Water1 glass (250 ml)

Instructions

1. 1

   Step 1

   Wash the lentils, place them in a pot with water and the bay leaf. Bring to a boil. Cook for 30 minutes over medium-low heat.

2. 2

   Step 2

   Dice the garlic and tomato into cubes and set aside. Place a pan over high heat. Once heated, add the oil and the previously diced vegetables.

3. 3

   Step 3

   Stir-fry over medium-low heat until the tomato releases its juice and add the paprika and the sliced chorizo.

4. 4

   Step 4

   Add the chorizo to the lentils. After 10 minutes, add the potatoes previously diced in small cubes.

5. 5

   Step 5

   Season to taste and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chorizo and Lentil Stew can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.