Lentil stew with chorizo

100 g

onions

3/4

cloves of garlic

320 g

waxy potatoes

3/4

yellow bell peppers

240 g

savoy cabbage

80 g

lentils

1 L

vegetable or chicken/turkey broth

1/2 ts

spicy paprika powder

salt, pepper

4 stalks

parsley

40 g

roasted and salted almonds

100 g

chorizo (Spanish pepper salami)

150 g

onions

1 1/4

cloves of garlic

480 g

waxy potatoes

1 1/4

yellow bell peppers

360 g

savoy cabbage

120 g

lentils

1.5 L

vegetable or chicken/turkey broth

1 ts

spicy paprika powder

salt, pepper

6 stalks

parsley

60 g

roasted and salted almonds

150 g

chorizo (Spanish pepper salami)

200 g

onions

1 5/8

cloves of garlic

640 g

waxy potatoes

1 5/8

yellow bell peppers

480 g

savoy cabbage

160 g

lentils

2 L

vegetable or chicken/turkey broth

1 1/4 ts

spicy paprika powder

salt, pepper

8 stalks

parsley

80 g

roasted and salted almonds

200 g

chorizo (Spanish pepper salami)

250 g

onions

2

cloves of garlic

800 g

waxy potatoes

2

yellow bell peppers

600 g

savoy cabbage

200 g

lentils

2.5 L

vegetable or chicken/turkey broth

1 1/2 ts

spicy paprika powder

salt, pepper

10 stalks

parsley

100 g

roasted and salted almonds

250 g

chorizo (Spanish pepper salami)