Thermomix Lentejas / Spanish Lentil Stew with Chorizo

Authentic Lentejas are a classic of any Spanish household, it's a Spanish Lentil Stew with, of course, chorizo

Course Appetizer, Main Course, Soup

Cuisine Spanish

Servings people

275 g pardina lentils or green lentils
(you could increase the amount of lentils, just make sure you increase the amount of water too in that case)
100 g carrot peeled and cut in big chunks (basically 1 medium carrot)
200 g floury potatoes peeled and cut in big chunks, e.g. King Edward or Maris Piper. Once peeled and in chunks I rinse them in water a few times to release extra starch
125 g onion peeled and cut in big chunks
100 g red pepper cut in chunks (you could also use green pepper, I just don't like it as much a red)
3 garlic cloves peeled
20 g extra virgin olive oil
75 g chopped tomatoes either fresh or tinned
1 tablespoon sweet Spanish paprika Pimentón de la Vera, I can highly recommend the La Chinata brand
80 g cooking chorizo diced (you could add more if you want), don't want to use chorizo? Add one extra teaspoon of paprika
1 bay leaf
700 g hot water
1 teaspoon vegetable stock powder or homemade vegetable stock paste following our recipe
1 handful fresh parsley chopped
1 teaspoon sea salt I use Maldon
Freshly ground black pepper to taste

Soak the 275 g pardina lentils or green lentils
for a few hours or overnight.
Chop the 100 g carrot and 200 g floury potatoes: 4 seconds, speed 5. Reserve in a bowl.
Add the 125 g onion, 100 g red pepper and 3 garlic cloves to the bowl: 4 seconds, speed 5. Use the spatula to lower down anything that has climbed up the walls of the bowl.
Add 20 g extra virgin olive oil, 75 g chopped tomatoes and 1 tablespoon sweet Spanish paprika: 120ºC (Varoma in the TM31), 10 minutes, speed 1.
Rinse the lentils and add to the bowl along with the the reserved chopped potatoes and carrots from step 1, 80 g cooking chorizo, 1 bay leaf, the 700 g hot water, 1 teaspoon vegetable stock powder, 1 handful fresh parsley, 1 teaspoon sea salt and a good amount of Freshly ground black pepper: 30 min, 100ºC, REVERSE, stir speed (the one with the spoon symbol).
Have a taste, add more salt and black pepper if necessary, give it a stir. Serve.

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