Spanish Chorizo & Lentil Stew
I’m subscribed to Joe Wicks newsletter and every so often a recipe lands in my inbox and I want to make it immediately.
This was one of them.
It’s really really good and as we are coming into the winter, we yearn for easy to make, healthy(ish) comfort food, especially mid-week.
Give it a go this week and let me know what you think – don’t forget the coriander and yoghurt!
Cut larger potatoes – you want about 1 inch size cubes.
Check on your stock as you don’t want it drying out.
Ingredients
- 120g chorizo, cut into small cubes
- 1 small red onion, peeled and cut into thin wedges
- 1 red pepper, deseeded and cut into chunks
- 2 garlic cloves, peeled and crushed
- 100g tomato purée
- 1 tsp smoked paprika
- 80g dried red lentils
- 320ml chicken stock
- 200g new potatoes, halved
- salt and pepper
- 80g quark or yoghurt
- small bunch coriander or parsley, finely chopped
Instructions
- Add the chorizo to a medium saucepan over a medium to high heat. Fry for 5 minutes until it has released its oil and is starting to crisp up. Add the onion and cook for a few minutes then add the red pepper, garlic, tomato purée and paprika, and stir everything together.
- Add the lentils, stock and potatoes, cover and leave to simmer for 20 minutes, stirring every so often, until the lentils are soft and the potatoes are tender.
- Season to taste then serve up the stew with a spoonful of yogurt and a scattering of coriander or parsley.
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Amanda Lucas
A self-confessed technology nut, full-time computer nerd and lover of all things food related. Grub Galore is a place to get my creative foodie fix and serves as somewhere for me to share my recipes. I hope you enjoy browsing my growing collection.
