soak lentils in cold water overnight
Clean and wash the Brussels sprouts and carefully remove the outer leaves. Peel onions and cut into cubes. Peel, wash and dice the potatoes
Heat the fat in a saucepan. Briefly sauté the diced onion in it until transparent. Add Brussels sprouts and potatoes. Deglaze with stock and 800 ml water. Bring to the boil and simmer for about 20 minutes. Pour the lentils into a sieve, drain and add to the stew after about 10 minutes cooking time. Add Brussels sprouts leaves for the last 5 minutes
Cut the chorizo into slices. Heat the oil in a frying pan. Fry the chorizo for 2-3 minutes, turning it over and add it to the stew. Season the stew with salt, pepper and cumin
Waiting time approx. 12 hours