Spanish Chorizo Lentil Stew

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  Chorizo, Pork(198g)
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  Yellow Onion
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  Carrots
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  Celery
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  Garlic
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  Low Sodium Chicken Broth(1920g)
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  Lentils, Dry(240g)
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  Potato, Yukon Gold(454g)
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  Tomato Paste(30g)
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  1 bay leaf
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  fine sea salt and freshly-cracked black pepper
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  Chopped Fresh Chives, For Topping

Instructions

1. 1Cook the chorizo in a large stockpot over medium heat, stirring occasionally, for 5–7 minutes until most of the fat has rendered and the meat is browned. Transfer to a paper-towel-lined plate; reserve 1 tablespoon of the fat in the pot and discard the rest.
2. 2Heat the reserved chorizo fat over medium-high heat. Add the onion, carrots, and celery; sauté for 5–7 minutes, stirring occasionally, until the vegetables begin to soften. Add the garlic and sauté for 1–2 minutes until fragrant.
3. 3Add the chicken broth, lentils, potatoes, and tomato paste to the pot. Stir to combine and bring to a simmer over medium heat, then reduce heat to medium-low.
4. 4Return the cooked chorizo to the pot. Cover and simmer for 20–25 minutes until the lentils are tender and the potatoes are fully cooked when pierced with a fork.
5. 5Taste the stew and season with salt and black pepper as needed. Add extra broth if a brothier consistency is preferred.
6. 6Divide the stew evenly into 4 airtight containers while hot. Cool to room temperature before sealing and refrigerating.
7. 7Serve warm, garnished with fresh chives.