Spanish Lentil Stew

Ingredients

• •1 cup green or brown lentils, rinsed
• •2 tablespoons olive oil
• •1 medium onion, chopped
• •2 cloves garlic, minced
• •1 carrot, diced
• •1 bell pepper, diced (red or yellow)
• •1 zucchini, diced
• •1 teaspoon smoked paprika
• •1 teaspoon ground cumin
• •4 cups vegetable broth
• •1 can (14 oz) diced tomatoes
• •3 ounces Spanish chorizo, sliced
• •Salt and pepper to taste
• •Chopped fresh parsley for garnish

Instructions

1. 1

   In a large pot, heat the olive oil over medium heat.

2. 2

   Add the chopped onion and sauté until softened, about 5 minutes.

3. 3

   Stir in the minced garlic, diced carrot, and bell pepper; cook for another 5 minutes until vegetables begin to soften.

4. 4

   Add the diced zucchini, smoked paprika, and ground cumin; stir to combine and cook for 2 minutes more.

5. 5

   Pour in the vegetable broth and add the lentils and diced tomatoes, stirring well.

6. 6

   Bring the stew to a boil, then reduce heat to a simmer. Cover and cook for 30-35 minutes, or until lentils are tender.

7. 7

   Stir in the sliced chorizo and season with salt and pepper to taste. Simmer for an additional 5 minutes.

8. 8

   Serve hot, garnished with chopped fresh parsley.