Red lentil stew with tomatoes, spinach and chorizo

Peel and slice the 2 onions, crush the 4 garlic cloves and cut the chorizo into small cubes. Rinse the red lentils under cold water and wash the spinach.

In the saucepan, heat the 2 tbsp of olive oil over medium heat, add the chorizo cubes and brown them, stirring.

Add the 2 onions to the saucepan and let them soften over medium heat, stirring, without letting them brown. Add the garlic, smoked paprika and cumin, then stir 30 seconds.

Add the red lentils and the 800 g of peeled tomatoes to the saucepan. Crush the tomatoes with the wooden spoon.

Pour in 400 ml of water, bring to a simmer then turn the heat down. Simmer covered, stirring now and then, until the lentils are soft and melting.

Add the 400 g of spinach to the saucepan a handful at a time and stir until wilted. Let it cook over low heat, then season with salt and pepper.

Meanwhile, toast the slice of whole wheat bread in the dry skillet over medium heat, 2 minutes per side. Cut it into strips for dipping.

Taste the stew and adjust the salt and pepper. Serve in two shallow bowls with the toast.