📖 Instructions

1. First things first, prep your veggies! Finely chop the onion, bell pepper, and garlic. Slice the chorizo (optional) into bite-sized pieces. Make sure everything is ready to go before you begin cooking—this way, it's smooth sailing from start to finish.
2. Next, heat a generous drizzle of olive oil in your paella pan over medium heat. Once hot, add the onion and cook until it softens and turns translucent (about 5 minutes). Add the garlic and bell pepper; cook for another 3 minutes, stirring occasionally. If you're using chorizo, add it now and cook until it's lightly browned.
3. Stir in the red lentils and rice, and then add the vegetable broth. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pan and cook for 15 minutes.
4. After 15 minutes, gently stir in the chopped tomatoes, peas, and saffron (if using). Stir gently; we don’t want to break up the rice too much. Add a pinch of salt and pepper to season.
5. Continue to simmer, uncovered, for another 10-15 minutes, or until the liquid has been absorbed and the rice is cooked through but still has a slight bite. If the rice looks dry before the lentils are tender, add a splash more broth. Don’t peek too often during the last stages, just be patient and it will be golden!
6. Once the paella is cooked, remove it from the heat. Let it rest for a few minutes before garnishing it with fresh parsley and lemon wedges. And that's it, you've created culinary magic! Serve immediately, and enjoy your delicious, healthy and vibrantly colored meal. I hope you enjoyed it, let me know in the comments!