Chorizo, lentil, butter bean and red pepper hot pot

Chorizo, lentil, butter bean and red pepper hot pot

Ingredients

  • 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.

Sign up HERE to get the latest recipes and news hot out of the oven

Sign up now

* indicates required

Leave a Comment

Your email address will not be published. Required fields are marked *

*