STEP 1

In an olla de hierra or heavy bottom pot add the olive oil, onion and whole chorizo. Cook over medium-low heat, turning chorizo occasionally, until onions soften and chorizo starts to brown, about 10 minutes. Remove chorizo, slice and return to pot. 

STEP 2

Rinse lentils. Add stock (or water), lentils, whole garlic cloves, paprika, tomato, carrots and potatoes to the pot with the onion and chorizo. Bring to a boil, then lower to a simmer. Let cook uncovered 45 minutes, stirring occasionally. Season to taste with salt and pepper. 

STEP 3

Remove the cloves of garlic, squeeze garlic from its skin and mash. Return garlic pulp to the pot.  

Serve stew with a crisp green salad, crusty bread and a Spanish Tempranillo wine.