Spanish Pardina Lentil and Chorizo Stew

This was a big hit with my family, although I used my standard pantry lentils rather than searching out the ones called for in the recipe. The better the cured chorizo, the better the dish in this case. Also, my smoked paprika was a couple of years old, and I'm sure fresher spices would have taken things up a notch. This is about a 30-45 minute meal, and the only real change I'd make for next time is to reduce the amount of potatoes called for, reducing from 1.5 lbs. to 1 lb. But that is personal preference since I often think soup and stew recipes call for more potatoes than I like.

A drier Spanish or Chilean red wine is a good pairing here.

This recipe was part of a longer article on lentils, and the other recipes look appealing as well.