Chorizo and Green Lentils
Prep: 10 Cook: 25 Total: 35
Put the oil in a sauté pan, add the slices of chorizo and cook over a gentle heat until the oil begins to run out of it. Remove the chorizo from the pan, set to one side.
Add the onions and garlic to the pan stir to coat with oil then put the lid on and sauté over a gentle heat, stirring occasionally until the onions and garlic have softened and turned translucent. Add the tayws, chopped tomatoes and paprika. Stir and replace the lid. Simmer over a gentle heat for about 20 minutes until the tatws is cooked.
Add a little water if the stew is too thick, then add the chorizo (and any juices), green lentils and season with freshly ground black pepper and sea salt. Cook for an additional 5 minutes. Serve in warmed bowls with thick-sliced, lightly toasted sourdough bread**
**Gluten free option serve with GF bread
125g of The Baker’s Pig chorizo, skinned and sliced
1 onion, peeled and roughly sliced
1tbs extra virgin olive oil
2 cloves garlic, peeled and crushed
200g new potatoes (tatws) - halved
1 x 400g tin of green lentils
1tbs tomato puree
400g chopped tomatoes
sea salt (to taste)
sourdough bread** lightly toasted (optional)