Lentil And Chorizo Sofrito - cooking recipe

Ingredients

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

Preparation

In a large saucepan, heat oil over medium heat. Cook chorizo for 2-4 mins, or until sausage is browned. Drain on paper towels.
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.
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.
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.