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Chorizo, lentil, butter bean and red pepper hot pot

Chorizo, lentil, butter bean and red pepper hot pot

  • 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.