Spanish Chorizo and Lentil Stew

Name: Spanish Chorizo and Lentil Stew
Total time: 30 min
Yield: 1
Ingredients: 60g reduced-fat chorizo, sliced; ½ small red onion, peeled and cut into thin wedges; ½ red pepper, deseeded and cut into chunks; 1 clove garlic, 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; ½ small bunch parsley, finely chopped

30 mins

Ingredients

serving

1 serving

60g reduced-fat chorizo, sliced
½ small red onion, peeled and cut into thin wedges
½ red pepper, deseeded and cut into chunks
1 clove garlic, 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
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.