Spicy Braised Lentils, Peppers & Chorizo
Dice the chorizo and fry over a medium heat for 2 minutes in a large saucepan. Slice the onion, add and reduce the heat slightly. Cook for about 5 mins until soft.
Slice the peppers and add them to the pan. Mince up the leaves from the rosemary and slice the garlic. Add both along with the chilli flakes and paprika. Cook for another 2 mins.
Add the lentils, cook for a minute and then pour in the stock.
Bring to a gentle simmer and cook for about 25 mins until the lentils are tender, most of the stock has been absorbed and the texture is thick and saucy.
Ladle it into bowls and enjoy. Great with a chunk of crusty bread.