Smokey Chorizo, Spinach and Lentil Stew

Name: Smokey Chorizo, Spinach and Lentil Stew
Prep time: 10 min
Cook time: 30 min
Yield: Serves 2
Ingredients: 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

Rating:

100 % of 100

1 Review

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.gourley

See method...

Serves 2

10 minutes to prepare and 30 minutes to cook

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!