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Red Lentil and Spicy Sausage Stew

A community recipe by

Not tested or verified by Nigella.com

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Introduction

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

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)

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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.
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