Spanish Lentil and Chorizo Stew

• 2 tbspolive oil
• 80gcooking chorizo, diced
• 1onion, finely chopped
• 2carrots, diced
• 1green pepper, diced
• 3garlic cloves, sliced
• 2 tspsmoked paprika
• 2bay leaves, optional, removed before serving (optional)
• 1 x 400gtin chopped tomatoes
• 250 gdried green lentils, rinsed
• 400gpotatoes, cut into 2cm chunks
• 1.2litres vegetable stock
• 1 tbspsherry vinegar
• 20gparsley, chopped
• fine salt
• black pepper
• 4thick slices crusty bread, about 60 g each

Method

1. 1Heat the olive oil in a large pan over a medium heat. Fry the chorizo for 3 minutes until it has released its orange oil and crisped at the edges.
2. 2Add the onion, carrots and green pepper with a pinch of salt and cook for 8 minutes until soft. Stir in the garlic, paprika and any optional bay leaves for a minute.
3. 3Add the tomatoes, lentils, potatoes and stock. Bring to a boil, then simmer with the lid half on for 35–40 minutes, stirring occasionally, until the lentils and potatoes are tender. Some lentils take longer, so check before serving and add water if the stew becomes too thick.
4. 4Remove any bay leaves. Stir in the sherry vinegar and parsley, taste and adjust the salt and pepper. Serve in deep bowls with the bread.

Per serving

kcal

695

protein

32.3g

fibre

15.2g

carbs

106.6g

fat

16.9g