Spicy Chorizo and Red Pepper Lentils
This Spicy Chorizo and Red Pepper Lentils recipe from MOB is full of flavour, easy to cook and great value, too. The smoky spiciness of the Spanish chorizo paired with the sweet charred flavour of the roasted peppers adds a real depth of flavour to this simple midweek meal. Ready in less than an hour, and all cooked in one pot to save on washing up, this dish is the perfect way to use up some cupboard essentials for an inexpensive but very satisfying dinner,. It also works perfectly for lunch the next-day - if you’re lucky enough to have any leftovers.
Instructions
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1
Fry the chorizo over a medium heat for 2 mins in a large saucepan. add the onion and reduce the heat slightly. Cook for about 5 mins until soft.
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2
Add the peppers, garlic and rosemary along with the chilli and paprika. Cook for another 2 mins.
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3
Add the lentils, cook for a minute and then pour in the stock.
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4
Bring to a gentle simmer and cook for about 25 mins until the lentils are tender, most of the stock has been absorbed and the texture is thick and saucy. Ladle it into bowls and enjoy.
Ingredients
- 200g chorizo, diced
- 1 onion, sliced
- 1 jar roasted red peppers, sliced
- 2 sprigs rosemary, leaves picked and finely chopped
- 3 cloves of garlic, sliced
- ½ tsp chilli flakes
- ½ tsp smoked paprika
- 250g green lentils
- 1 L chicken stock
Serves 4
Total time required 50 mins
- Preparation time: 10 mins
- Cooking time: 40 mins
Mob Kitchen