A Memory of Spain – Lentil Stew

After I graduated in 2006, I decided to quit my first salaried job ever and spend a school year teaching English in Spain. By far it was the best experience of my life! I lived in Huelva, which is on the Costa de la luz, about 45 minutes east of Portugal. I love reminiscing about the ease of life, the friendly people, and the delicious food. While thinking about Spain last week I had a craving to make one of my favorite Spanish meals, Lentil Stew. I’m definitely not a cook so the mere fact that I made this means it is EASY. It is delicious and a healthy, filling meal choice. I hope you enjoy!

Lentil Stew

1 medium onion
2 large carrots
1 green pepper
1 medium potato, peeled
2 cans 16.5 oz. lentils
8 oz. chorizo (Spanish chorizo preferred, but I’ve also used the Italian, bratwurst-like chorizo which is delicious as well)
1 tsp olive oil
Salt and pepper to taste

Chop the onion and chorizo. Add olive oil to a pan and sauté the onions with the chorizo (if you are using pre-cooked Spanish chorizo no need to sauté. Add chorizo with the lentils at the end). At the same time, chop the carrots, green pepper, and potato. Add to a pot and just cover with water. Bring to a boil. Once the majority of the water has evaporated and your veggies are cooked (or strain the remaining water), add the onions, chorizo and lentils to the pot. Cook to 5-10 more minutes or until hot. Add salt and pepper to taste. Enjoy!