Spanish Chorizo Lentil Casserole

Ingredients

• Lentils

  Raw

  200g

• Chorizo Sausage

  La Banberita - Walmart

  50g

• Carrots

  Raw

  150g

• Onions

  Raw

  1 medium or 110g

• Vegetable Stock Cubes

  Tesco

  1 Cube or 10g

• Tomatoes

  Red, ripe, raw, year round average

  3 medium whole or 369g

• Paprika

  Spices

  1 tbsp or 7g

• Salt

  Table

  3g

• Pepper

  Spices, black

  2g

• Olive oil

  Salad or cooking

  5g

• Cumin

  Spices, cumin seed

  2g

• Spices Whole Bay Leaves

  Compliments

  2 leaves or 1g

Directions

1. In a pot, add the lentils, chopped carrots and half of the chopped onion. Cover with cold water (1 cm of water should be over the lentils). Add salt, pepper, stock cube, bay leaves and cumin. Put the pot on high heat and bring to boil. When it starts boiling, cover and leave to simmer for 30 min,
2. Spread the sliced chorizo (I like mine spicy) on a plate over a double sheet of kitchen roll. Spread the slices as much as possible so that the kitchen roll absorbs most of the fat. Heat in the microwave for 30 seconds and pat dry with more kitchen roll to get rid of as much fat as possible. Add to the lentil pot.
3. In a frying pan, heat the oil and add the onion. When it's soft, add the blended tomatoes and cook on medium heat for 10 minutes. Add the paprika and mix well while cooking for 2 more minutes.
4. Add the tomato mixture to the pot. Correct seasoning if needed and cook until the lentils are soft (it should take between 30-40 min from the moment it boiled). If it gets too dry, add some boiling water
5. Remove bay leaves

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