- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Inspired by a classic Spanish dish, this hearty one-pot stew is sure to be a new weeknight favorite.
Ingredient:
- 2 tablespoons olive oil
- 6 ounces dry-cured Spanish chorizo, cut into 1/8-inch-thick half-moons
- 1 large yellow onion, chopped (about 1 1/2 cups)
- 1 tablespoon minced garlic (about 3 cloves)
- 1 1/2 teaspoons sweet mild pimentón
- 1/4 teaspoon kosher salt, plus more to taste
- 6 cups chicken broth
- 1 cup dried brown lentils, rinsed
- 1 large Yukon Gold potato, peeled and cut into 1/2-inch pieces (about 2 cups)
- 3 small carrots, peeled and cut into 1/2-inch-thick coins (about 1 cup)
