Hearty Spanish Lentil Stew

Rinse the lentils and soak them in enough water for one night.

Peel the garlic cloves. Peel the onion as well and cut into half rings about 0.5 cm thick. Rinse the peppers, remove the seeds and cut into strips about 1 cm wide. Cut the carrot into small slices. Peel the tomatoes and chop coarsely.

Heat the olive oil in a large saucepan, sauté the garlic cloves, onion, bell bell pepper and carrot briefly until soft, then add the tomatoes and stir through with the cumin, paprika powder and cayenne bell pepper. Pour in vegetable soup, add lentils, cloves and bay leaf spice and simmer covered for 20 minutes on low heat. If necessary, add ¼ liter of water.

Meanwhile, remove the peel from the potatoes and add them to the stew form small cubes and cook for about 10 min.

The chorizos are added to the pot 5 minutes before the end of the cooking time. Only then should the stew be seasoned with salt and pepper, because the intense sausages still give off good flavor and are usually just as heartily salted.

Tip: Serve with fresh bread. For die-hard garlic fans, the garlic cloves that are cooked with the sausage can remain in the stew, but the cloves and bay spice should not be included. A strong Spanish red wine goes best with this delicious stew. Skinning the tomatoes is easily done in a steam oven.

Our tip: Use your favorite red wine for cooking!

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