2014 Cooking Club Week 38: Spanish Chorizo & Prawn Lentil Stew

This is a "one pot" recipe, which I like to make on a day where I'm not rushing to finish dinner, and can leave it a while at a lower temperature to merge and meld the flavours.

Ingredients (4 Servings)

A Chorizo
500g Prawns
250g Lentils
Onion, chopped
3-4 Garlic cloves, roughly chopped
half a red and half a yellow pepper
Tablespoon of Harissa Paste*
Tin of Tomatoes
1 litre Chicken stock



Slice the whole Chorizo into about 1cm slices, add to a pot and fry off on a low heat, get all that lovely tasty oil out of them, but don't let it sizzle away, about ten mins on a low heat should do it.

Meanwhile, get your onion, garlic and pepper chopped, when the chorizo is ready tip them in and go up from low to medium heat for ten minutes, to soften the onion and pepper.

Now add the Harissa Paste* (if you don't have Harissa, use The Hill Billy's alternative 2 tsp Chilli Powder, 2 tsp Ground Cumin, 2tsp Olive oil), I use a tablespoon, but use more if you like. Stir and cook for another few minutes.



Add the tomatoes, stock and lentils. I used a half and half mix of red and green lentils, because I love the earthy almost meaty flavour of green/puy lentils, but feel free to use all red.

Bring to the boil, then simmer on low for at least an hour.



Some people like it more liquidy than others, and once the lentils are cooked and soft, then it's up to yourself when to remove from the heat.

Before you do, throw in the prawns and cook, covered, for five minutes.



When it's ready, serve it in bowls with plenty of crusty bread.