Spanish Lentil and Chorizo Stew

Sopa de Lentejas, every household in Spain has its own version, the variations are endless. Made with Pardina lentils which are hearty and packed with flavor. If you cannot find Spanish lentils, use the Castelluccio or Puy lentils. A great dish for the cooler weather with little work required. A splash of vinegar is a must.

Yield: 4 servings

Time: 45 minutes

Ingredients:

• 2 cups (400 g) Pardina lentils, substitute with Castelluccio or Puy lentils
• 4 – 6 cups (1 to 1,5 L) vegetable stock
• 3 Tbsp extra virgin olive oil + more to drizzle
• 1 medium onion, roughly chopped
• 2 cups (180 g) leeks, thinly sliced
• 4 medium Yukon potatoes, diced
• 1 medium yellow pepper, roughly chopped
• 2 garlic cloves, finely chopped
• 1 tsp dried thyme
• 1 Tbsp Pimenton dulce, such as Pimenton de la Vera, or to taste
• 1 pinch of Cayenne pepper or to taste
• 2 medium sized tomatoes, peeled and roughly chopped
• 1 Tbsp tomato paste or to taste
• 1 1/2 cups (210 g) dry Spanish chorizo rounds
• salt and freshly ground pepper
• red wine or sherry vinegar to taste
• 1/4 cup (7 g) flat-leaf parsley finely chopped

Preparation:

Rinse lentils well. Set aside in a colander.

Heat 3 tablespoons olive oil in a large saucepan over medium-high heat. Add the onions, leeks and potatoes and cook for 5 minutes or until onions and leeks are soft, stirring now and then.Turn the heat down to medium. Add the pepper, garlic, thyme, pimenton dulce and the cayenne. Let it cook for 3 minutes.

Add the chopped tomatoes and tomato paste. Cook for 5 minutes longer. Taste for salt and pepper.

Add the lentils and vegetable stock. Bring to a boil and reduce the heat to a simmer. Cover the saucepan with a lid and cook for about 20 minutes. Start checking lentils after 20 minutes as some lentils cook quicker. Lentils should be soft but still hold their shape. Add the chorizo rounds. Let it cook for 5 minutes longer to allow flavors to mingle. If you prefer the lentils on the soupier side, add more stock. Add vinegar and adjust the seasonings if needed.

Just before serving, drizzle with extra olive oil and sprinkle with parsley.