Spanish Chorizo and Lentil Stew

Ingredients

Serves 1

• 60g chorizo, sliced
• ½ small red onion, peeled and cut into thin wedges
• ½ red pepper, deseeded and cut into chunks
• 1 garlic clove, peeled and crushed
• 50g tomato purée
• ½ tsp smoked paprika
• 40g dried red lentils
• 160ml chicken stock
• 100g new potatoes, halved
• salt and pepper
• 40g quark or yoghurt
• ½ small bunch parsley, finely chopped

Method

Add the chorizo to a medium saucepan over a medium to high heat. Fry for 5 minutes until it has released its oil and is starting to crisp up. Add the onion and cook for a few minutes then add the red pepper, garlic, tomato purée and paprika, and stir everything together.

Add the lentils, stock and potatoes, cover and leave to simmer for 20 minutes, stirring every so often, until the lentils are soft and the potatoes are tender.

Season to taste then serve up the stew with a spoonful of quark and a scattering of parsley.

• Family friendly
• Good for batch cooking

Tips

• Cut any larger new potatoes into quarters rather than halves.
• Keep an eye on the stock in the stew as it cooks, adding a splash more stock or water if needed.

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