Potato Leek Stew with Kale and Chorizo

Here is a hearty flexetarian stew with just a little chorizo for deep flavor.
2 links fresh chorizo, sliced
2 carrots, chopped
2 leeks, trimmed, cleaned and diced
2 cloves garlic, minced
2 large waxy potatoes, diced
1 quart chicken or veggie broth
4 cups curly kale, chopped
1/4 cup red split lentils
1 can pinto beans, drained
1/4 cup corn kernels

Cook the chorizo in a dash of olive oil in a Dutch Oven or large pot. When the chorizo has browned, about 10 minutes, remove to a bowl. Sauté the carrots in about 1 tablespoon of olive oil for 5 minutes.

Add the leeks and cook for about 5 minutes. Add the garlic and cook another 2 minutes.

Add the the potatoes, broth, kale, lentils, beans and corn. Return the chorizo to the stew. Salt and pepper to taste.

Bring stew mixture to a boil, stir and reduce to a simmer. Cook for about 30-45 minutes covered, until the stew thickens and the lentils break down. Stir stew from time to time. Adjust thickness with water to taste.

Serves 6.