Ingredients

* 12 Ounces Lentils
* 2 Quarts Water
* 1 Tablespoon Spanish Paprika
* 1 Teaspoon Cumin
* Salt And Pepper — to taste
* 1 Tablespoon Oregano
* 1 Medium Bay Leaf
* 1 Pound Chorizo — sliced
* 2 Tablespoons Olive Oil
* 1 Large Onion — finely chopped
* 1 Large Carrot — grated
* 2 Stalks Celery — finely chopped
* 4 Cloves Garlic — finely chopped
* 1 Tablespoon Tomato Paste
* 1 Tablespoon Soy Sauce
* 1/2 Cup Port Wine
* 2 Tablespoons Parmesan Cheese — grated

Directions

In large stock pot, cover lentils with water and bring to boil. Add paprika, cumin salted, pepper, oregano and bay leaf. Simmer 1 hours. Saute chorizo in oil. Add onion carrots, celery and garlic. Satue 5 minutes. During last hour of cooking, add tomato paste, soy sauce, and chorizo mixture, deglaze saute pan with port. Add to lentils, cook 1 more hour. Serve topped with cheese.

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• chilean recipe lentejas chorizo
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