chocko1
Gold Member
CHORIZO, LENTIL AND BEAN STEW - Serves 4
Approx. 1 Syn per serving
100g Sainsbury's diced chorizo - 5 Syns
1 large onion, finely sliced
2 cloves of garlic, crushed
2 carrots, peeled and diced
4 sage leaves, chopped finely
1 bay leaf
400g can chopped tomatoes
100g split red lentils
400g can beans - whichever you prefer
600ml vegetable stock
Spray a large, non-stick pan well with Frylight and cook the onion, until starting to soften. Quicker with a lid on.
Add the carrots and the garlic and continue to fry, stirring, for a few minutes.
Add the chorizo and the sage and continue to fry until all the oils have been released from the chorizo.
Tip in the tomatoes, beans, bay leaf, lentils and stock.
Bring to a simmer and simmer gently for, at least, 40 minutes, stirring frequently.
Season to taste.
Good served with mash and lots of veggies. You could also try it with some HEX crusty bread and, if you have a sprig of fresh rosemary, you could pop that in with the sage.
Another recipe based on one from The Ordinary Cook blog.
Approx. 1 Syn per serving
100g Sainsbury's diced chorizo - 5 Syns
1 large onion, finely sliced
2 cloves of garlic, crushed
2 carrots, peeled and diced
4 sage leaves, chopped finely
1 bay leaf
400g can chopped tomatoes
100g split red lentils
400g can beans - whichever you prefer
600ml vegetable stock
Spray a large, non-stick pan well with Frylight and cook the onion, until starting to soften. Quicker with a lid on.
Add the carrots and the garlic and continue to fry, stirring, for a few minutes.
Add the chorizo and the sage and continue to fry until all the oils have been released from the chorizo.
Tip in the tomatoes, beans, bay leaf, lentils and stock.
Bring to a simmer and simmer gently for, at least, 40 minutes, stirring frequently.
Season to taste.
Good served with mash and lots of veggies. You could also try it with some HEX crusty bread and, if you have a sprig of fresh rosemary, you could pop that in with the sage.
Another recipe based on one from The Ordinary Cook blog.