Lentil & Chorizo Stew

We have used red lentils as they don’t take as long to cook as the brown lentils. 

You can spice this up with some chilli if you like a bit of heat. This recipe is low sodium, low sugar, low fat, high protein.

Ingredients

• 1 onion, diced
• 1 tbsp. olive oil
• 2 cloves garlic, crushed
• 40g chorizo
• 2 celery stalks, sliced
• 1 carrot, sliced
• 1 cup dried red lentils
• ¼ red capsicum, diced
• ¼ cup frozen corn
• ¼ cup frozen peas
• 1 cup water or vegetable stock
• 2 tbsp. tomato paste
• ½ can diced tomatoes
• 1 tbsp. brown sugar
• Splash Worcecshire sauce
• Sprinkle oregano
• Sprinkle thyme or rosemary
• Salt and pepper to taste
• 2 cups cooked rice

Method

1. In a pot heat olive oil. Sauté onions on medium heat for 5 minutes or until softened. Add capsicum and chorizo, continue to sauté a couple more minutes.
2. Add carrot, celery, season with a sprinkle of herbs and pepper. After about 3-4 minutes add Worcecshire sauce then diced tomatoes, stirring.
3. Now add garlic, lentils, water, peas and corn, tomato paste and sugar. Simmer stirring occasionally for 10 minutes. You might need to add more stock or water, keep an eye on it. Taste and if it needs more seasoning add more herbs, salt or pepper.
4. Once cooked about 20 minutes of simmering, serve with cooked rice.