How to make
Chop the onion, carrot and parsnip and fry them in the oil, which is heated over moderate heat. Add two pinches of salt, so that the vegetables soften.
Pour the tomato sauce (you can use grated fresh tomatoes), paprika and two or three cloves of garlic - whole. Cook for 5-6 minutes or until the water from the tomatoes has evaporated and they remain in fat.
Pour 1.5 liters of water and as soon as it boils, pour the lentils, thoroughly washed in advance and the remaining cloves of garlic - whole, or unpeeled. Put the sprigs of savory herb and the dried pepper, cleaned from the seeds. From here on, the cooking time depends on the type and quality of the lentils.
I use one that is fully cooked in 30 minutes without soaking it in advance. I recommend looking at the instructions on the package for the time required on yours. If it is more, it is best to cook it separately and when it is almost ready, make the vegetable thickener and add it to it.
15 minutes before removing the dish from the heat, add the chorizo - whole sausages or in pieces. Remove the softened red pepper and use a knife to collect the fleshy part, by adding it into the dish and discarding the skins. Thicken with a little flour dissolved in cold water, by pouring in two ladlefuls of the boiling broth to even out the temperature.
The thickness of the stew is of your choice and preference, so you decide whether to add more water or more flour. Return this mixture back into the pot and add the crushed savory herb and two or three spoonfuls of vinegar. Boil for a few minutes, until it thickens.
Cover the finished dish with a lid and leave it to rest for 15 minutes before serving it.
Serve with dry hot pepper, if you like.
The lentil stew with chorizo and parsnips is ready.
