Chorizo and Lentil Stew
This chorizo and lentil Stew is so tasty. An all in one pot, quick healthy meal for all the family.
Servings 8
Calories 274kcal
Equipment
Ingredients
- 120 g Spanish chorizo finely chopped
- 1 large onion finely diced
- 1 red pepper seeded and finely diced
- 1 medium carrot peeled and diced
- 750 ml chicken stock
- 300 g red split lentils
- 1 teaspoon smoked paprika
- 400 g can chopped tomatoes
- 150 g frozen peas
- Freshly chopped flat leaf parsley for garnish
Instructions
- In a large casserole pot heat the chorizo to release its fat then remove the chorizo with a slotted spoon leave in the fat and juices in the pot.
- Add the onion and red pepper and sweat these in the chorizo fat until softened but not browned, about 5 minutes.
- Add the diced carrots and the chicken stock. Bring to a boil and turn down to simmer for 10 minutes.
- Add the lentils, smoked paprika tomatoes and chorizo. Allow to simmer and put the lid on the casserole pot and cook for 30 minutes checking every now and then that the mixture is not drying out. If it is add sufficient water.
- Add the frozen peas 10 minutes before the end of cooking.
- Serve on rice with freshly chopped parsley sprinkled over.
Nutrition
Calories: 274kcal | Carbohydrates: 34.2g | Protein: 17.6g | Fat: 7.6g | Saturated Fat: 2.6g | Cholesterol: 16.1mg | Sodium: 353.1mg | Fiber: 13.8g | Sugar: 6.3g | Vitamin A: 2700IU | Vitamin C: 45.4mg | Calcium: 40mg | Iron: 4mg