Lentil, chorizo and vegetable stew
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Cooking tools:
- Garlic press
- Dutch oven
- Kitchen scale
- Chef's knife
- Cutting board
- Peeler
- Colander
- Measuring spoon
- Measuring cup
- Pot
- Stove
- Wooden spoon
- Ladle
- Serving bowl
- Paring knife
Ingredients
- 2 tbsps La Española olive oil
- 250g Chorizo, thickly sliced
- 2 Large onions, thinly sliced
- 4 Cloves garlic, crushed
- 1 Stick celery, sliced
- 3 Carrots, sliced
- 400g Potatoes, peeled and cut into 2.5 cm pieces
- ½ tsp Dried oregano
- 2 tsps Smoked paprika
- 200g Green lentils, rinsed
- 1 litre Chicken stock
- 400g Can chopped tomatoes
- to season Salt and freshly ground black pepper
- 2 tbsps Freshly chopped flat-leaf parsley
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