Tuesday, 17 April 2007

Chorizo and Lentil Stew

Chorizo and Lentil Stew

The hints of the cold weather to come continue and so I turn to another one pot comfort food. This is a deep rich stew with just a hint of chilli heat. It makes for a hearty meal on its own but crusty bread is a welcome optional extra.

2 chorizos diced
1 chilli deseeded and chopped
1 onion diced
3 cloves garlic chopped
1 tin chopped tomatoes
1 cup stock or wine
1 carrot halved
2 bay leaves
2 tsp smoked paprika
1 tsp dried mixed herbs
1 cup of lentils soaked overnight (I make a mixture of black eye peas, green lentils and barley)

In a large pot using a little oil sweat off the onions before adding the garlic and chilli. Allow them to take on a little colour but be careful not to burn. At this stage add the carrot. You don't want it diced as this isn't the sort of stew that suits itsy bits of the stuff. You will remove it later once it has imparted its sweetness.

Add the diced chorizo and allow to brown. Add the presoaked lentils and stir. Add bay leaves and smoked paprika. Pour in liquid and tomatoes. Bring to boil before reducing to a simmer. Pop on lid and allow to cook for 45 minutes while you pour yourself a glass of red. Remove the bay leaf and carrot. Feel free to drizzle it with a little olive oil and sprinkle with sea salt Nigella style if you're a Lawson fan.

Season stew to taste. Serve in warmed bowls with plenty of bread for mopping up juices.

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