Lentejas Estofadas with Sausage and Peppers

In a heavy-bottomed casserole or Dutch oven, heat the olive oil over medium heat. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

Add the minced garlic and cook for 1 minute until fragrant. Stir in the diced carrot and bell pepper. Continue cooking for another 5 minutes until the vegetables begin to soften.

Add the grated or finely chopped tomato to the pot. Cook, stirring often, for 3-4 minutes until the tomato breaks down and the liquid begins to evaporate slightly.

Sprinkle in the smoked paprika, regular paprika, and salt. Stir to coat all the vegetables evenly and let the spices toast in the pan for 30 seconds to bloom their flavors.

Push the vegetable mixture to the sides of the pot. Add the crumbled or diced sausage and cook until nicely browned on all sides, about 4-5 minutes. Break it up with your spoon as it cooks.

Pour in the lentils and stir everything together. Add the 4 cups of water, season with black pepper, and bring to a gentle boil.

Reduce the heat to a steady simmer. Cover partially with a lid and cook for 25-30 minutes, stirring occasionally, until the lentils are completely tender and the broth has thickened into a rich, stew-like consistency.

Taste and adjust seasoning with additional salt or pepper as needed.

Remove from heat and stir in the white vinegar for that clean, sharp Basque acidity. Let the stew rest for 2-3 minutes.

Serve the lentejas estofadas in deep bowls with crusty white bread to soak up the deeply flavored broth. A drizzle of good olive oil over the top is not insult but proper finish.