Hearty and satisfying, Green Lentil & Chorizo Stew is a good source of dietary fiber and is loaded with B-vitamins and protein. So go ahead, ladle up a bowl, or two!
Makes: 6-8 servings
Chorizo adds a hint of heat and smoky flavour to this dish.
Ingredients
– 3 tablespoons canola oil
– 1 medium onion, finely chopped
– ½ small red pepper, seeded and finely chopped
– ½ cup chopped celery stalks
– 1 medium carrot, peeled and finely chopped
– 4 cups Pacific Organic Beef Broth
– 2 cups Arrowhead Mills Organic Green Lentils
– 1 ½ cups canned whole tomatoes, chopped and reserved juice
– 4 oz. bacon, coarsely chopped
– 4 oz. chorizo, coarsely chopped
– 1 tablespoon smoked paprika
– Salt and freshly ground black pepper
– Fresh parsley, for garnish
Directions
Heat oil in a large pot over medium-low heat. Add onion, red pepper and celery and cook until onion is soft and translucent. Add chopped carrots and 2 cups broth, season with pepper, and cook, partially covered for 10 minutes over low heat.
Add lentils, tomatoes and another 1 cup of broth and cook, covered, while browning chorizo and bacon.
In a small skillet brown chorizo and bacon for 2 or 3 minutes. Add to the pot along with smoked paprika and last cup of broth. Continue to cook for 30 minutes.
Check lentils often to see if they are cooked; about 10 minutes before the end of cooking time. Add more broth if necessary, check seasonings and cook more time if the lentils need it. Do not overcook or they will become mushy. Add salt at end of cooking time (do not add salt until the lentils are cooked because the salt will toughen them).
