Lentil stew with chorizo (Lentejas with chorizo)

Instructions

1. Heat the oil in a large, heavy-based saucepan over medium heat. Add the garlic and cook for 1 minute, or until fragrant. Add the bay leaf, onion and leek to the pan. Cook, stirring occasionally until softened. Stir through the potato, capsicum, zucchini and tomatoes and cook for 2-3 minutes, or until softened. Add the lentils, stock (or water), and ground spices. Bring to the boil, then reduce to a low simmer, skimming any fat that rises to the surface with a spoon. Add the whole chorizo sausages to the pan.
   
2. Cook on low heat for 1 hour, or until the lentils and vegetables are tender, adding extra stock or water if needed. Remove the chorizo from the stew and slice. Return to the pan with the lentils. Season to taste with salt and black pepper. Serve the lentejas with chorizo with crusty bread on the side.

• This stew master recipe can be adapted according to dietary needs. For a vegan version, use vegetarian stock and no sausage; and for vegetarian, serve it with (optional) eggs and no chorizo. When cooking with lentils, season with salt at the end of the recipe to ensure even cooking. Cut all the ingredients as small as the lentils.