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Add olive oil to a Dutch oven over medium heat. Add onion, carrot, celery, and a pinch of salt and pepper, and saute for 5 minutes.
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Add the chorizo, and saute for another 7-10 minutes, stirring occasionally, beginning to brown the chorizo.
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Add the lentils, chicken broth, tomatoes, 1 cup of water, and approximately 1/4 teaspoon salt and pinch of pepper. Stir, reduce heat to low, and cover, stirring occasionally. Add additional water (approximately 1 cup) if lentils appear to become too dry.
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When lentils are cooked through, after approximately 45 minutes, the dish is done. Serve with crusty bread.