Lentejas Estofadas con Chorizo (Spanish Lentil and Chorizo Stew)

• 2 tbsp Olive oil
• 200 g Spanish chorizo
• 1 medium Yellow onion
• 2 medium Carrot
• 3 cloves Garlic
• 2 tsp Smoked paprika
• 300 g Brown lentils
• 2 Bay leaves
• 1.2 liters Chicken stock

1. Heat the olive oil in a large pot over medium heat. Slice the chorizo into thick rounds, then cook for 4 to 5 minutes, stirring, until it releases its oils and starts to brown.
2. Dice the onion and cut the carrots into small chunks. Add them to the pot and cook for 8 to 10 minutes, stirring occasionally, until the onion is soft and lightly golden.
3. Crush the garlic and stir it in for 30 seconds until fragrant. Add the smoked paprika and stir for 10 seconds so it blooms in the oil without catching.
4. Add the brown lentils and bay leaves, then pour in the chicken stock. Bring to a gentle boil, then reduce to a steady simmer and cook for 45 to 55 minutes, stirring now and then, until the lentils are tender and the stew is thickened.
5. Taste and adjust the seasoning if needed, bearing in mind the chorizo and stock can be salty. Rest off the heat for 5 minutes, then serve hot.

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