08 June 2011

Chorizo & Lentil Stew

dairy free egg free nut free gluten free

I'm suffering through the blast of icy Melbourne weather and craving one-bowl comfort food, so this is just the thing. Tuck in with crusty bread, or for something a bit fancy, the artichoke farinata I just made (which is gluten-free).

1 chorizo sausage, sliced
1 cup dried lentils, soaked overnight (or 1 can of lentils)
1 cup vegetable or chicken stock
bay leaf
1 carrot, sliced
1 onion, finely chopped
3 cloves garlic, finely chopped
1 bunch baby spinach leaves
1 can diced tomatoes

Fry the sliced chorizo in a frypan with a tablespoon of olive oil until browned. Remove and set aside in a bowl. In the same pan with the remaining chorizo-flavoured oil, gently saute onion, garlic and carrots, until soft.

Add lentils, stock, tomatoes and bay leaf and simmer covered for 30 minutes. Add spinach and chorizo and warm through for a couple of minutes, until spinach is wilted.

Serve in bowls.

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