Spicy lentil stew: chorizo or tofu

Spicy lentil stew with chorizo

It was such a lovely sunny day today that I mentally prepared the perfect salad to have for dinner. Unfortunately for me a minute before I was about to jump off the bus to leisurely visit the vegetable lady, the rain started to pour down uncontrollably like it wasn’t going to stop. Everyone on the bus was in a state of panic and people in the streets were darting for cover. Something took over me and I automatically joined in with the panic and ended up running home and knocking over anyone in my way. Suddenly feeling cold in my spring outfit I had a rummage through my fridge and came up with this warming dish. By the time it was ready, the sun was shining again but I was happy to be eating a dish full of flavours. The vegetarian liked his tofu version too.

Approx 250g puy (French) lentils

1tsp ground coriander

1tsp ground cumin

1tsp paprika

1tsp chilli flakes

1 tin chopped plum tomatoes

1 tin or equivalent of water

A few sprigs of thyme and rosemary

Squidge of tomato puree

1 small red onion, chopped

2 garlic cloves, crushed and finely chopped

2 red peppers, chopped into chunks

Olive oil

Sea salt and black pepper

V: Chunk of tofu, chopped

M: Chunk of chorizo, chopped

Fry the onion and garlic in a little olive oil for about 8 minutes. Once the onion has softened add the spices and stir for a minute. Stir in the red pepper and add the tinned tomatoes, lentils and water. Bring to the boil and tomato puree and herbs. Leave to simmer for 20 minutes, stirring occasionally, and adding more water if necessary so that the sauce doesn’t dry out.

After 20 minutes, divide the mixture into two pans. Add tofu to one and chorizo to the other. Continue to cook both for a further 20 minutes.

Serve with salad and crusty bread.