Spanish lentil & chorizo stew

• Red lentils200g
• Chorizo ring100g
• Brown onions150g
• Carrots150g
• Mixed peppers1
• Smoked paprikastore cupboard1 tsp (5g)
• Chopped tomatoes1 × 400g tin
• Stock cubes1 cube
• Sliced wholemeal breadto serve

Plus salt and pepper. About £3.22 for the amounts used.

Method

1. 1

   Fry 100g sliced chorizo for 3 minutes. Add 1 chopped onion, 150g diced carrots and 1 chopped pepper and cook for 6 minutes.

2. 2

   Stir in 1 tsp smoked paprika, then 200g rinsed red lentils, 1 tin chopped tomatoes and 1 stock cube dissolved in 800ml boiling water.

3. 3

   Simmer for 25 minutes, stirring often, until thick. Season.

4. 4

   Serve with bread from the loaf.