Spanish Sausage, Vegetable and Lentil Stew
- 2 Tbsps Oil
- 1 onion (chopped)
- 2 cloves garlic cloves (crushed)
- 25 ozs potatoes (peeled and cut into chunks)
- 4 carrots (thickly sliced)
- 2 Parsnips (thickly sliced)
- 1 red Bell pepper (sliced)
- 2 Tbsps Curry powder
- 4 cups vegetable stock
- ½ cup Red lentils
- 6 ozs Chorizo (sliced)
- 3 Tomatoes (sliced)
- To garnish
Heat the oven to 190°C (170° fan) 375°F gas 5.
Heat the oil in a flameproof casserole dish and cook the onion and garlic for 3-4 minutes until softened.
Add the potatoes, carrots, parsnips and red pepper and cook for 6-7 minutes, until the vegetables are golden.
Stir in the curry powder, pour in the stock and bring to a boil. Add the lentils, chorizo and tomatoes cover and cook in the oven for 20-30 minutes until the lentils and vegetables are tender and the sauce has thickened.
Garnish with sage leaves.