This is perfect for a cold winter day

This should give you enough to serve six.

Ingredients

• 280g chorizo extra
• 2 medium onions, chopped
• 1-2 tablespoons olive oil
• 2-5 cloves garlic (to taste), sliced
• 2 bay leaves
• 160g green lentils
• 200g potato, chopped into biteable chunks
• 2L water
• 400g can chopped tomatoes
• Salt

Optionally:

• 1-2 carrots, chopped
• 1 green or red pepper, chopped
• 1 teaspoon pimenton (if there isn't enough in the chorizo to your taste)
• Chilli

Directions

1. You can cook all of this in one large pan. Slice the chorizo into bite-size discs and fry gently for about 4-5mins in the oil. Fish out the chorizo and reserve.
2. In the same oil, fry the onion until transparent. Then add the garlic and the carrot and/or pepper if using and cook for a minute or two.
3. Meanwhile wash the lentils in two or three changes of water. Add to the pot with chopped tomatoes, bay leaves and water. Cover the pan and bring to a simmer. Allow to cook very gently for 90 minutes. Check occasionally - if it gets dry you will need to top up the water.
4. Add the potato and return the chorizo to the pan. Cook for another 20 mins.
5. Check the seasoning and consistency. It should have a good thick soupy texture and is best when well salted. Serve hot in bowls, to be eaten with a spoon.

Categories: Recipes

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