Thick, hot, and gently smoky. The lentils turn tender without falling apart, with sweet vegetables, chorizo, and smoked paprika for just enough character. A direct, generous homestyle legume dish.
Check and rinse the lentils. Dice the onion, garlic, carrot, bell pepper and
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Heat the oil and brown the chorizo for 3 minutes, until fragrant. Add the onion, carrot and bell pepper; cook for 6 minutes, until the onion is soft and the base smells sweet.
Add the garlic, tomato, tomato paste, bay leaves, smoked paprika, cumin, salt and pepper. Cook for 4 minutes, stirring, until the aderezo looks red, thick and no longer smells raw.
Add the lentils and hot vegetable broth. Partly cover and simmer gently for 30 to 35 minutes, until the lentils are tender but still whole.
Uncover and cook for 5 more minutes, stirring gently. Lightly mash one spoonful of lentils against the pot to thicken the broth; it should be thick, not puréed.
Turn off the heat, add the parsley and rest for 5 minutes. Serve hot; the lentils should feel creamy but whole, with a thick broth and aderezo flavor.
