1 ¾ cups of lentils
1 chorizo (9 oz), sliced
4 cloves of garlic, unpeeled
1 medium onion, diced
1 large potato, peeled and diced
2 carrots, peeled and diced
1 tbls of Spanish paprika (smoked or hot)
Olive oil for sautéing
Salt to taste


1. Wash lentils. Place lentils, chorizo, whole garlic cloves, carrots, and potatoes in a large pot. Pour in enough water until everything is covered by the at least the width of 3 fingers.
Bring to a boil, then lower to a simmer. Let cook uncovered stirring occasionally.
Fry onions in a pan with olive oil until slightly browned, then add Spanish paprika and cook for a minute. Add onions to the pot of lentils. Cook for 45 minutes.
Remove the cloves of garlic, squeeze garlic from its skin and mash. Return to the pot. Salt to taste.

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