Lentejas 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
• 2 medium Tomato, ripe
• 300 g Brown lentils
• 2 Bay leaves
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 1.25 liters Water

1. Heat the olive oil in a large pot over medium heat. Add the chorizo and cook for 4 to 5 minutes, stirring, until it starts to brown and the fat renders.
2. Add the onion and carrots and cook for 6 to 8 minutes until softened and glossy. Stir in the garlic and cook for 1 minute until fragrant.
3. Stir in the smoked paprika for 20 seconds so it blooms in the oil. Add the tomatoes and cook for 3 to 4 minutes until they begin to break down and look jammy.
4. Add the lentils, bay leaves, fine sea salt, black pepper and water, then bring to the boil. Reduce to a gentle simmer, partially cover, and cook for 45 to 50 minutes, stirring occasionally, until the lentils are tender and the broth is thick.

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