This is the most soul-warming stew you'll find! Chock full of spicy Mexican Chorizo, green lentils, chunks of potatoes and flavored with cumin. It's a straight forward recipe to make and great to take the edge off a chilly day!
Prep tip: I chop all my vegetables in a mini chopper that cuts lots of time out of the vegetable chopping!
Garnish suggestions: Mexican Crema, chopped cilantro leaves, lime wedges for a squeeze into the stew
Heat the vegetable oil in a Dutch oven or heavy stock pot over medium-high heat. Add the chorizo and brown, breaking it apart while cooking to make small pieces. Remove from the pan after it has browned (2-3 minutes).
Add the onion to the pan and saute until it becomes translucent (3-4 minutes); scraping any browned bits from the bottom of the pan. Add the garlic, carrots, celery, red pepper and cumin to the pan; continue to saute to soften the vegetables (2-3 minutes).
Add the potatoes to the pot; toss to coat with the other vegetables. Add the can of diced tomatoes, lentils, chicken broth/stock and the chorizo. Bring the pot to a boil, than reduce heat to simmering, cover and cook for 40 minutes or until the lentils and potatoes are cooked through.