Lentil and Chorizo Stew

Name: Lentil and Chorizo Stew
Prep time: 20 min
Cook time: 4 h
Total time: 4 h
Yield: 12 portions
Ingredients: 800 g dried Puy lentils; 2400 g water; 100 g carrots; 100 g spring onions; 100 g red peppers; 100 g green peppers; 100 g olive oil; 4 tsp fine sea salt; 4 tsp sweet paprika; 1 vegetable stock cube (for 0.5 l); 300 g chorizo; 1 vegetable stock cube (for 0.5 l)

4.2 (6 ratings)

Difficulty easy

Preparation time 20 min

Total time 4h

Serving size 12 portions

Ingredients

800 g dried Puy lentils
2400 g water, plus extra for soaking
100 g carrots, peeled, cut in pieces (3-4 cm)
100 g spring onions, cut in pieces (3-4 cm)
100 g red peppers, cut in pieces (3-4 cm)
100 g green peppers, cut in pieces (3-4 cm)
100 g olive oil
4 tsp fine sea salt
4 tsp sweet paprika
or 4 tsp hot paprika
1 vegetable stock cube (for 0.5 l), crumbled
or 1 heaped tsp vegetable stock paste, homemade
300 g chorizo, cut in slices (0.5 cm)
1 vegetable stock cube (for 0.5 l), crumbled
or 1 heaped tsp vegetable stock paste, homemade

Nutrition: per 1 portion
Calories: 1480 kJ / 353 kcal
Protein: 21 g
Carbohydrates: 29 g
Fat: 14 g
Saturated Fat: 3 g
Fibre: 12.1 g
Sodium: 853 mg