Lentil And Chorizo Sofrito

• 1 tbsp olive oil
• 1 1/2 lb chorizo, sliced
• 1 None medium onion, finely chopped
• 6 slices bacon, finely chopped
• 2 cloves garlic, thinly sliced
• 18 oz brown lentils
• 2 None medium carrots, finely chopped
• 2 1/4 lb baby new potatoes, halved
• 2 None dried bay leaves
• 4 None medium zucchini, thickly sliced
• 2 tbsp finely chopped fresh flat-leaf parsley leaves
• None None FOR THE SOFRITO
• 1 None large red onion, thinly sliced
• 4 None plum tomatoes, peeled, cut into wedges

1. In a large saucepan, heat oil over medium heat. Cook chorizo for 2-4 mins, or until sausage is browned. Drain on paper towels.
2. Add onion, bacon and garlic. Cook, stirring, for 2-3 mins, or until onion has softened. Return chorizo to pan along with lentils, carrots, potatoes, bay leaves and 6 cups water. Bring to a boil then reduce heat and simmer, covered, for 40 mins, stirring occasionally, until lentils are tender and mixture is thick.
3. Meanwhile, to make the sofrito, in a large frying pan, heat olive oil over medium-low heat. Cook onion, stirring, for 20 mins, or until lightly browned and softened. Add tomatoes. Cook, stirring gently, for 3 mins, or until tomatoes begin to soften.
4. Add zucchini to lentil mixture and simmer, covered, for 10 mins, or until tender. Season to taste. Serve lentil mixture topped with sofrito and parsley.

olive oil, chorizo, onion, bacon, garlic, brown lentils, carrots, baby new potatoes, bay leaves, zucchini, parsley, red onion, tomatoes

Taken from recipes-plus.com/api/v2.0/recipes/34093 (may not work)