Soak lentils overnight or quick soak in boiling water for 30 mins.
Prepare the veggies: Chop the onion and garlic. Dice the red pepper and sweet potato. Slice the carrot.
In a large saucepan, heat up 1 tbsp olive oil. Then add the onion and garlic and fry until the onion gets soft and brown.
Then add the smoked paprika, paprika, red pepper and tomato puree. Stir frequently and fry for another minute.
Next add the water, lemon juice, soaked lentils, carrot, sweet potato, stock powder, oregano, bay leaves, salt & pepper.
Bring to a simmer, and cook with a lid on for 20-30 mins or until lentils are tender.
In a frying pan, fry the sliced chorizo in olive oil until it crisps up. Then add to the stew before serving.
Pressure Cooker Method
Follow the method above, simply reduce the water added to 2 ½ cups.
Pressure cook for 15 minutes on high pressure, and release pressure naturally.
Using different lentilsThe Spanish lentils we use here are quite large. Smaller lentils such as green or brown lentils usually cook quicker so check after 20 mins cooking, or 10 minutes pressure cooking. You can use unsoaked lentils, just increase the cooking time, and add more water as you go. To use canned lentils simply add them in after about 10 minutes of cooking the veggies, and bring back up to a simmer. Vegan chorizoYou can use our homemade vegan chorizo or store bought soyrizo or similar.Alternatively substitute it for some smoked tofu or vegan sausage cooked in extra smoked paprika and garlic, or leave it out. The stew is still yummy!