I got this recipe from a Spanish cooking show a long time ago. Especially perfect for fall and winter.
1 Red pepper
Dice small and cook on medium to low heat in frying pan with oil until soft. Add salt to help avoid burning.
In a separate pot add:
1 cup chorizo
1/2 cup jamon serrano
1/4 cup parsley
optional: dash of red wine and/or pinch of ground cloves
Chop potatoes medium and carrots small so they will cook evenly. Substitute any kind of sausage for the chorizo and cured ham lunch meat or proscuitto for the jamon serrano .
When potatoes and carrots are almost cooked add a can/bottle of cooked lentils to the pot. I always rinse mine. Add the onion and red pepper mixture to pot. Cook down till everything is done. Serve with crusty french bread.
*If using dried lentils- rinse and pick over the lentils, add them to a pot with the chorizo, jamon serrano, bay leaf and spices. When nearly ready add potatoes and carrots. When vegetables are ready add onion and red pepper mixture to the pot.