Main/Stews

Lentil Chorizo Stew

Time: 1 hr 30 min Yields: serves Cost: $1.96 per serve Difficulty: 3/10

From Spain on a Fork. Chop, fry and then simmer for a while. Serve with thick bread.

Ingredients

  • Brown onions 1 whole
  • Green capsicum 1 whole
  • Red capsicum 1 whole
  • Carrots 1 whole
  • Garlic 4 cloves
  • Potatoes 1 whole
  • Chorizo 2 whole
  • Paprika 1 tsp
  • Tomato passata 0.5 cups
  • Brown lentils 1 cup
  • Vegetable stock 5 cups
  • Bay leaves 2 whole

Steps

  1. Dice the onion, capsicums into 1cm pieces. Slice the carrot into thin rounds. Dice the garlic finely. Cut the potato into half inch pieces. Slice the chorizo into 1cm thick rounds.
  2. Over medium-high heat in plenty of olive oil, fry the chorizo for 3 minutes until lightly browned.
  3. Add all the vegetables besides potato, fry for 4 minutes until softened.
  4. Add paprika, mix through, then add passata, mix through and leave without stirring for a few minutes.
  5. Add potatoes, lentils, stock, bay leaves and bring to simmer, then reduce to low, cover and simmer for a bit under an hour, until lentils are cooked through and stew has thickened. Start checking after 30 minutes. Make toast.