Red Lentil and Spicy Sausage Stew

A community recipe by Andrea

Not tested or verified by Nigella.com

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Introduction

This is a Gordon Ramsey recipe published in Delicious July 2006.

Ingredients

Serves: 4

Metric Cups

2 tablespoons olive oil
1 tablespoon sweet paprika
3 cloves garlic
1 chorizo (cut into thick chunks - I have also used Italian sausages)
1 onion (finely chopped)
2 sticks celery (finely chopped)
2 red peppers (finely chopped)
1 litre chicken stock
6 roma tomatoes (roughly chopped)
250 grams red lentils
2 tablespoons fresh coriander (chopped)
2 tablespoons fresh parsley (chopped)

2 tablespoons olive oil
1 tablespoon sweet paprika
3 cloves garlic
1 chorizo (cut into thick chunks - I have also used Italian sausages)
1 onion (finely chopped)
2 sticks celery (finely chopped)
2 red bell peppers (finely chopped)
1¾ pints chicken broth
6 roma tomatoes (roughly chopped)
9 ounces red lentils
2 tablespoons cilantro (chopped)
2 tablespoons fresh parsley (chopped)

Method

Red Lentil and Spicy Sausage Stew is a community recipe submitted by Andrea and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Heat oil in a large heavy based saucepan over medium heat. Add paprika, garlic and cook for 30 seconds.

Add chorizo, onion, celery, capsicum and cook 2-3 mins until chorizo begins to sizzle.

Add stock, tomatoes and lentils then bring to boil. Reduce heat to low and simmer for an hour, adding a cup of water if it becomes to thick. Season to taste.

Ladle soup into bowls and sprinkle with the herbs. Serve immediately.

Heat oil in a large heavy based saucepan over medium heat. Add paprika, garlic and cook for 30 seconds.

Add chorizo, onion, celery, capsicum and cook 2-3 mins until chorizo begins to sizzle.

Add stock, tomatoes and lentils then bring to boil. Reduce heat to low and simmer for an hour, adding a cup of water if it becomes to thick. Season to taste.

Ladle soup into bowls and sprinkle with the herbs. Serve immediately.