Chorizo and lentil stew with spinach recipe

SERVES
4

INGREDIENTS
2 tbsp olive oil
200g/7oz cooking chorizo, cut into 1cm slices
2 large white onions, finely chopped
1 stick of celery, finely chopped
1 red pepper, deseeded and chopped
1 red chilli, deseeded and finely chopped
2 garlic cloves, finely chopped
250g/9oz Puy lentils
2 bay leaves
½ small bunch of thyme, leaves picked
1 tsp sweet smoked paprika, plus extra, to serve
1 litre/1¾ pints hot chicken stock or water
250g/9oz spinach, washed and drained
A squeeze of lemon
2 handfuls of parsley leaves, finely chopped
4 tbsp crème fraîche, to serve

METHOD
Heat the oil in a deep saucepan over a medium-low 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 coloured, adding more oil if needed.

Stir in the lentils, bay leaves, 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. It should be the texture of a thick stew.

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 warmed bowls, dollop over crème fraîche and give each bowl a dusting with paprika. Serve with some crusty bread.

LENTIL RECIPES