Ingredients
2 tsp olive oil
1 large onion
(180g), finely sliced
3 cloves garlic
minced
1 large red capsicum
(225g), finely sliced
1/2 chorizo
(60g), finely chopped
2 300g cans brown lentils
drained
1 400g can crushed tomatoes
2 cups vegetable stock
start with 2 and add more if you need to
1 tsp smokey paprika
1 tsp cumin
6-10 tbsp tabasco sauce
optional
coriander or parsley
for garnish
Equipment
- 1 large saucepan
Instructions
- Heat oil in a large saucepan and add onion, garlic, capsicum and chorizo.
- Cook on a medium heat for 8 minutes until vegetables are soft.
- Add remaining ingredients, turn up the heat and bring to a simmer.
- Cover and simmer for 15 minutes until thick and fragrant.
- Serve in big bowls with a sprinkling of coriander or parsley.
Notes
Tip
I make double the quantity and have it for lunch all week long – yum!
Variation
I use half a chorizo for the entire dish to keep the fat and calories down, but if you have chorizo lovers in your house, feel free to up the Spanish sausage!
Variation
You could use one can of lentils and one can of kidney beans too – or any other canned legumes.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4-5 days.
