Lentejas (Spanish lentil and chorizo stew)

• Red split lentils250 g
• Chorizo ring100 g
• White potatoes500 g
• Carrots200 g
• Brown onions150 g
• Peppers1 pepper
• Vegetable stock cubes1 cube
• Sliced wholemeal bread200 g

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, paprika. Missing any? You can add them to your shop on the shopping list.

Usually contains: Celery, Gluten.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Slice the chorizo. Fry it in a large pan over a medium heat for 3 minutes until its oil runs. Chop the onion, pepper and carrot, add and cook for 5 minutes.100 g chorizo ring200 g carrots150 g brown onions1 pepper
2. Stir in a teaspoon of paprika. Rinse the lentils, peel and dice the potatoes, and add both with the crumbled stock cube and 1.2 litres of water.250 g red split lentils500 g white potatoes1 cube
3. Simmer for 30 minutes, until the lentils and potatoes are soft and the stew has thickened. Season with salt and pepper.
4. Serve in bowls with the bread.200 g sliced wholemeal bread

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