- 1 red onion, chopped
- 1 carrot, chopped
- 1 red pepper, sliced into 1 inch pieces
- 1 clove garlic, minced
- Chorizo, sliced on the diagonal in 1 inch thicknesses
- 1 tin butter beans
- 200g red lentils
- 2 tbsp tomato purée
- 500 ml chicken stock
- Oil, salt and pepper.
- Fresh parsley, stalks removed and chopped
- chillies and baguette to serve
Heat the oil in a large, heavy bottomed casserole dish, add the garlic, onion, carrot, red pepper and 1 tbsp of parsley stalks, on a low heat for 5 minutes until softened. Turn the heat up, add the chorizo and fry for a further 5 minutes. Add the red lentils with the butterbeans, and their water, tomato purée plus 500 ml stock, stir to combine and bring to the boil. Turn down to a gentle simmer, partly covered until llentils are cooked through, approx. 15-20 minutes, adding more water if needed. Serve with warmed baguette and butter, chilli and parsley as required.
