Being a keen hiker , there’s nothing I like better than being in the mountains every weekend. To keep me fuelled for a full day in the hills (and to stop me getting bored of the same sarnies over and over again) I like to cook some nutritious food that won’t leave me feeling sluggish for my lunch breaks with a view!
Follow Lucy: @lucy.gourleySee method...
- Heat the oil in a deep saucepan over a medium heat. Add the chorizo and gently fry for a few minutes until it begins to colour and release some of its fat. Scoop out of the pan and put to one side for a moment.
- Add the onions, celery, pepper, chilli, garlic and a good pinch of salt to the pan. Fry gently for 20 minutes until sweet and slightly browned.
- Stir in the lentils, thyme and paprika and mix well so the lentils are nicely coated. Pour over the stock, bring to the boil, then simmer for 20-25 minutes until the lentils are cooked through. Think thick stew texture!
- Add the spinach and the cooked chorizo, fold through the lentils and continue to cook until the spinach just begins to wilt. Add a squeeze of lemon to give it a kick, then season to taste and stir through the parsley.
- Transfer to flask, dollop in some crème fraîche and sprinkle with paprika
- Take some crusty bread to dip in if you have space in your bag!
- 1tbsp olive oil
- 100g cooking chorizo (sliced)
- 1 large white onion (finely chopped)
- 1/2 stick of celery (finally chopped)
- 1/2 red pepper (finely chopped)
- 1 red chilli (finely chopped)
- 1 clove garlic (crushed)
- 125g beluga lentils
- pinch dried thyme
- 1tsp smoked paprika
- 500ml chicken stock
- 125g fresh spinach
- squeeze of lemon
- 1handful parsley leaves
- 2tbsp low fat creme fraiche
Delicious!Anything with chorizo is always a win for me!