Spanish-Style Lentil Stew

Directions

1. Heat oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Sauté for 5-7 minutes, or until softened.
2. Add garlic and cook for an additional minute, until fragrant. Add chorizo to the pot and cook for a few minutes until starting to release its fat.
3. Pour in tomatoes with their juices, scraping up any browned bits from the bottom of the pot.
4. Add lentils, broth, bay leaf, smoked paprika, thyme, cumin, and pepper. Bring to a boil, reduce heat and simmer for 15-17 minutes, until the lentils are tender but still hold their shape.
5. Add kale or spinach and cook for an additional 2-3 minutes, or until wilted.
6. Remove bay leaf and discard. Taste stew and adjust seasonings as needed with additional salt or a squeeze of lemon juice if required. Ladle hot stew into bowls and garnish with parsley. Optionally serve with crusty bread for dipping.