Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 medium carrots, chopped
• 1 green pepper, chopped
• 4 garlic cloves
• 250 gr (9 oz) chorizo, sliced
• 1 tbsp smoked paprika
• 2 cups green lentils
• 6 cups water or stock
• 1 can of diced tomatoes
• 1 bay leaf
• salt and pepper to taste
• parsley for garnish

 

Instructions:

 

If you prepare the stew in a multicooker:

• Heat the oil in the multicooker, add the onion, carrots and pepper and cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes.
• Stir in the chorizo and paprika and cook, stirring occasionally, for 1 minute.
• Add the garlic and let it cook for about 30 seconds until it becomes fragrant.
• Add the lentils, 6 cups water and the bay leaf. Stir in the can of tomatoes and add salt and pepper to taste.
• Close the multicooker lid and cook on SOUP mode for 20 minutes, pressure 3.
• Make sure you remove the bay leaf at the end of cooking. Sprinkle with parsley and serve!

 

If you prepare the stew on the stove:

• Heat the oil in a large heavy-bottomed pan over medium-high heat. Add the onion, carrots and pepper and cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes.
• Stir in the chorizo and paprika and cook, stirring occasionally, for 1 minute.
• Add the garlic and let it cook for about 30 seconds until it becomes fragrant.
• Add the lentils, 6 cups water and the bay leaf. Bring to a boil, reduce to a simmer, and cook until the lentils are just tender, 20 to 25 minutes.
• Stir in the can of tomatoes, add salt and pepper to taste and cook for another 5 minutes. Make sure you remove the bay leaf at the end of cooking.
• Sprinkle with parsley and serve!