Spanish Lentil Stew with Garlic and Smoked Paprika

Very delicious!  (from milk street)

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 1 andouille sausage (or 4 oz bacon)

1 T olive oil

1 med yellow onion, chopped

2 tsp smoked paprika

14.5 oz can diced tomato (I used 1/4 C tomato sauce and one large chopped tomato)

1.25 cups green or brown lentils

1 head garlic (papery skin removed, top 1/3rd removed and discarded)

1 med red bell pep or 2 med carrots cut into pieces you'd want to eat

1 cup flat-leaf parsley.

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Cook the sausage or bacon over med-high heat for 3-5 minutes until fat has rendered and it's browned.  Remove and set aside.  Pour-off and discard all but 1 Tbsp of fat.

Add 1 Tbsp oil, the onion, 2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.  Saute 3 min until soft.

Add tomato juice to scrape up brown bits and cook, stiring, until juices are reduced and syrupy, about 2 min.

Add the chopped tomato, 6 cups water (or stock; we used 2 c chicken stock, 4 water), the garlic and 1/2 tsp salt.  Bring to simmer, then reduce and cook uncovered for 25 min.  Add sliced vegetables and cook for 20-25 more minutes until lentils are starting to break down.

Squeeze the garlic cloves into the lentil mixture and smash them up in there.  Add the meat back in.  Add half the parsley (the rest is for garnish).