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Spanish-Style Lentil Stew with Garlic and Smoked Paprika
1½ hours 20 minutes active
Warming lentil stews are common throughout Spain, where they’re often enriched with chorizo, a spiced dry-cured sausage. In this recipe, we mimic chorizo’s smoky, savory flavor with a combination of bacon and smoked paprika. We also simmer a whole head of garlic in the mix—it mellows and sweetens with long, slow cooking, infusing the stew with a subtle garlicky flavor that complements the earthy lentils. Round out the meal with a salad of bitter greens and a loaf of crusty bread.
ounces bacon, chopped
tablespoon extra-virgin olive oil
01In a large pot over medium-high, cook the bacon, stirring occasionally, until browned and crisp, 3 to 5 minutes. Using a slotted spoon, transfer to a paper towel–lined plate; set aside. Pour off and discard all but 1 tablespoon of the fat in the pot.
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