Spicy lentils with chorizo

Ingredients

• 6 mini cooking chorizo, sliced
• 1 onion, chopped
• 1 red chilli, finely chopped (not necessary)
• Tablespoon paprika (increase to two tablespoons if not using chilli)
• 200 g lentils (increase to 250 g)
• 200ml beef stock
• Splash dry sherry
• Small tin tomatoes
• Squirt tomato puree

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Preparation

• Gently fry off the chorizo until browned and remove from the pan.
• In the same pan, sweat the onions with some salt until soft, add the garlic and chilli and cook for a further minute.
• Next, stir in the paprika and the lentils and make sure everything is well coated.
• Deglaze with the sherry.
  
• Add the rest of the ingredients (including the reserved chorizo), bring to the boil, reduce heat and cook for 45 minutes.

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