Lentil and Vegetable Stew with Spicy Chorizo
Soak lentils overnight in plenty of cold water. The next day, drain in a colander, rinse and drain well. Peel carrots and cut into slices. Rinse the green pepper, cut in half, remove seeds, remove inner ribs and cut into cubes. Blanch tomatoes in boiling water, peel, halve, core and dice. Peel the potatoes and dice. Peel the onion and garlic and finely chop both. Cut chorizo in half lengthwise and cut into slices.
Heat the oil in a saucepan and sauté onion and garlic. Add chorizo and fry briefly. Add lentils and pour in enough cold water to just cover lentils and vegetables. Cook over medium heat for about 15 minutes, then add the remaining vegetables and bay leaves. Add some water if needed and cook another 25 minutes. Remove bay leaves. Season with salt, cayenne pepper, paprika and vinegar to taste, transfer to plates and serve hot.