Lentejas con Chorizo y Morcilla (Spanish Lentil Stew)

• 2 tbsp Extra virgin olive oil
• 1 large Yellow onion
• 2 medium Carrot
• 3 cloves Garlic
• 2 tsp Smoked paprika
• 500 ml Tomato passata
• 300 g Dried green lentils
• 2 leaves Bay leaves
• 900 ml Water
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 200 g Spanish chorizo
• 200 g Spanish morcilla

1. Heat the olive oil in a large pot over a medium heat. Add the onion and carrots with a pinch of the salt and cook for 8 to 10 minutes, stirring, until softened and lightly golden.
2. Stir in the garlic and smoked paprika and cook for 30 seconds until fragrant. Pour in the tomato passata and cook for 2 minutes, stirring to combine.
3. Add the lentils, bay leaves, water, remaining salt and the black pepper. Bring to the boil, then reduce to a gentle simmer and cook for 45 to 55 minutes, stirring occasionally, until the lentils are tender and the stew is thickened.
4. While the lentils simmer, slice the chorizo and morcilla into thick rounds. In the last 5 minutes of cooking, stir them through the stew just to warm through so they stay juicy.

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