Red Lentil and Spicy Sausage Stew

4 Servings
Lentils
Uncategorized
Vegetarian Winter Fall Slow cook Vegetables Soup Main Dish Lentils Uncategorized

2 tablespoons ve oil
1 tablespoon Sweet rika (powder or paste)
1 medium Chorizo sage (about 170g) Cut into slices
1 medium on finely chopped
2 ery sticks finely chopped
2 red sicums finely chopped
1 liter cken stock (4 cups)
6 medium Roma atoes (optional: peeled, seeds removed) roughly chopped
1 1/4 cup Split red tils
2 tablespoons iander chopped
2 tablespoons Flat-leaf sley chopped

Heat oil in a large, heavy-based saucepan or casserole dish over medium-high heat. Add the paprika and garlic and cook for 30 seconds. Add chrorizo sausage, onion, celery and capsium and cook for 2-3 minutes until chorizo begins to sizzle or appears well cooked. Add chicken stock, tomoatoes and lentils, then bring to the boil. Reduce heat to low and simmer for 1 hour, adding a cup of water if the stew is too thick. Season to taste. Ladle stew among bowls and sprinkle with herbs. Serve immediately. Suggestion: Serve with toasted turkish bread.


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