
Nutrition and extra info
- Freezable
- Healthy
Nutrition: per serving
- kcal260
- fat13g
- saturates5g
- carbs16g
- sugars10g
- fibre7g
- protein18g
- salt1.1g
Ingredients
- 1 tbsp olive oil, plus extra for drizzling
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 200g cooking chorizo, peeled and diced
Chorizo
chore-reeth-ohA coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 1 large onion, chopped
Onion
un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 carrots, chopped
Carrot
ka-rotThe carrot, with its distinctive bright orange colour, is one of the most versatile root…
- pinch of cumin seeds
- 3 garlic cloves, chopped
- 1 tsp smoked paprika, plus extra for sprinkling
- pinch of golden caster sugar
- small splash red wine vinegar
- 250g red lentil
- 2 x 400g cans chopped tomato
- 850ml chicken stock
- plain yogurt, to serve
Yogurt
yog-ertYogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…
Method
Heat the oil in a large pan. Add the chorizo and cook until crisp and it has released its oils. Remove with a slotted spoon into a bowl, leaving the fat in the pan. Fry the onion, carrots and cumin seeds for 10 mins until soft and glistening, then add the garlic and fry for 1 min more. Scatter over the paprika and sugar, cook for 1 min, then splash in the vinegar. Simmer for a moment, then stir in the lentils, and pour over the tomatoes and chicken stock.
Give it a good stir, then simmer for 30 mins or until the lentils are tender. Blitz with a hand blender until smooth-ish but still chunky. Can be made several days ahead or frozen for 6 months at this point. Serve in bowls, drizzled with yogurt and olive oil, scattered with the chorizo and a sprinkling of paprika.
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