Smoky Corn and Lentil Bake with Chorizo Crumble

• 1 tbspolive oil
• 150gonion, finely chopped
• 300gred peppers, diced
• 15ggarlic, finely chopped
• 1 tspsmoked paprika
• 1× 400g tin chopped tomatoes
• 2× 400g tins green lentils, drained and rinsed
• 350gfrozen sweetcorn
• Fine salt, to taste
• Black pepper, to taste
• 90gsmoked cooking chorizo, cut into very small dice
• 80gfresh white breadcrumbs
• 40gComté, coarsely grated
• 10gfresh thyme leaves

Method

1. 1Heat the oven to 200°C fan. Lightly oil a 2-litre baking dish with a little of the olive oil.
2. 2Put the chorizo in a large frying pan over a medium heat. Fry for 4 minutes until it has released its red fat and the edges are crisp, then scrape it into a bowl, leaving the fat behind.
3. 3Stir the breadcrumbs, Comté and thyme through the chorizo until the crumbs are stained orange and clumping lightly. Set aside.
4. 4Add the remaining olive oil to the frying pan, then add the onion and peppers. Cook for 10 minutes until soft with a few golden edges.
5. 5Stir in the garlic and smoked paprika for 1 minute until fragrant. Add the tomatoes, lentils and sweetcorn, then season with salt and black pepper.
6. 6Simmer for 5 minutes until the tomato sauce is thick and coating the lentils rather than pooling in the pan. Tip the filling into the baking dish and level it out.
7. 7Scatter over the chorizo crumb and bake for 20 minutes until deeply golden and bubbling at the centre. Leave it to stand for 5 minutes until the filling settles into neat spoonfuls.

Per serving

kcal

205

protein

8.2g

fibre

3.8g

carbs

14.4g

fat

12.6g