Spanish-Style Lentil Stew – Lentils.org

Ingredients

• 1 Tbsp (15 mL) olive oil
• 1 cup (250 mL) yellow onion, small dice
• 2 cups (500 mL) carrots, small dice
• 1 cup (125 mL) celery stalks, small dice
• ¼ cup (60 mL) garlic, minced
• 8 oz (250 g) cured Spanish chorizo sausage, diced
• 1 (14.5 oz) can diced tomatoes
• 2 cups (500 mL) whole red lentils, dry
• 1 bay leaf
• 1 tsp (5 mL) smoked paprika
• ¼ tsp (1 mL) cumin
• ¼ tsp (1 mL) black pepper
• 1 cup (250 mL) kale or spinach, chopped
• ¼ cup (60 mL) fresh parsley, minced
• crusty bread (optional), for serving