👩‍🍳 Instructions

1. Prep the vegetables: Dice the onion, red pepper, tomato, potato, and carrot. Finely chop the garlic.
2. Fry the sofrito: Heat olive oil in a large pot over medium heat. Add the vegetables and garlic. Cook until tender and lightly golden.
3. Add water: Pour in enough water to cover the vegetables and bring to a boil.
4. Add stock: Add the chicken stock cube and stir to dissolve.
5. Add lentils: Stir in the lentils, reduce to a gentle simmer, and cook for about 45 minutes, topping up with water if needed.
6. Add bay leaves: Add during simmering and remove before serving.
7. Add chorizo (optional): Add during the last 15–20 minutes, or fry separately and stir in at the end.
8. Taste and serve: Adjust seasoning as needed and serve hot with white baguette.

Tip: For a thicker texture, mash a few ladles of potato and carrot against the side of the pot and stir back in.

Serving suggestion: Even better the next day, as the flavours deepen.

💰 Total estimated cost (3–4 servings)