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Spanish Lentil Stew with Spicy Pork Sausage

This Classic Spanish Lentil Stew, known in Spain as Lentejas, is packed with flavors, is easy to make and comes together in under an hour. The perfect dish for the cooler weather, as it warms your body with so much goodness. Vegetable stock: [ ] 1 Tbs Olive oil [ ] 5 Tbs Tomato Paste [ ] 1/2 cWhite wine [ ] 5 cloves garlic [ ] 2 onions [ ] 3 ribs celery [ ] 3 carrots [ ] 12 cups water [ ] 2-3 cups frozen leftover vegetable scraps [ ] 2 bayleaves [ ] 2-3 sprigs of Thyme and Parsley [ ] Salt and black pepper corns Heat olive oil in a skillet over a medium high heat. Then add tomato paste and cook for 2-3 mins. Next add diced onions and celery (Not cucumber LOL), deglaze with white wine (or you can omit). Cook an addition 5 mins and set aside. Have a stock pot with about 12 c of cold water ready then add the above mixture to it, followed by more celery, carrots , and all of your vegetable scraps, then your Parsley , Thyme , Rosemary, salt and black pepper corns. Bring your pot to a simmer and place on a vented lid on and allow to simmer for 1 hour. Once done allow to cool, then strain and place in storage containers for later use. You can place in the refrigerator for up to 5 days or freeze indefinitely. Spanish Lentil Stew with Spicy Pork Sausage: [ ] 2 tomatoes for 1/2 c sauce [ ] Pork sausage you can also use chorizo or omit to make vegetarian [ ] 2 new potatoes [ ] 1/2 red bell pepper diced [ ] 1/2 green bell pepper diced [ ] 4 cloves chopped garlic [ ] 1/2 onion diced [ ] 1 large carrot cut into rounds [ ] 1 cup brown lentils [ ] Olive oil [ ] 5 c Vegetable broth [ ] 1 Tbs Smoked paprika [ ] Fresh ground black pepper [ ] Salt at end Over medium heat Sauté , onions, bell peppers, garlic and sausage for 6 mins. Add paprika and mix then add 1/2 cup tomato sauce. Raise to medium high to allow the tomato sauce to thicken for about 3 mins . Now rinse your dry lentils under cold running water. After the 3 mins add the lentils , potatoes, carrots and season with pepper and mix (do not add salt at this stage). Then add broth and bay leaf , leave on medium high until broth boils. Once it boils add a lid then lower to low heat so lentils don’t split. Simmer for 30-35 mins. After 30-35 mins season with sea salt mix and simmer for another 1-2 mins to allow salt to incorporate. Remove from heat place in shallow bowl add parsley and serve. ‪@thetiltedcrowngourmet‬ 0:00 Intro and Thank you to Gabriel C. 1:28 Vegetable Stock (go to time 3:06 if you want to use store bought) 3:06 Stew Prep 5:58 Serve 6:11 Outro