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Asian Aromatic Base
Asian Miso Base
Beef Flavoured Vegan Stock Mix
Beef Glace
Beef Gravy Mix
Beef Stock Mix
Cheese Stock Mix
Chicken Flavoured Vegan Stock Mix
Chicken Gravy Mix
Chicken Stock Mix
Classic Béchamel Sauce Mix
Crème Anglaise
Dark Mexican Style Seasoning
Fish Stock Mix
Game Glace
Instant Gravy
Jalfrezi Seasoning
Keralan Style Seasoning
Korma Seasoning
Lamb Flavoured Vegan Stock Mix
Lamb Glace
Lamb Stock Mix
Light Vegetable Stock Mix
Lobster Glace
Lobster Sauce
Mushroom Stock Mix
Peanut Free Satay Style Seasoning
Peppercorn Sauce
Premier Chicken Jus
Premier Lamb Jus
Premier Red Wine Jus
Premier Rich Vegetable Jus
Premier Veal Jus
Rogan Josh Seasoning
Savoury Gravy Mix
Signature Beef Jus
Signature Chicken Stock Reduction
Signature Hollandaise Sauce
Signature Red Wine Jus
Signature Veal Stock Reduction
South Indian Style Seasoning
Spicy Persian Style Seasoning
Tikka Seasoning
Turkey Stock Mix
Veal Glace
Vegetable Mirepoix Glace
Vegetable Stock Mix
Wild Mushroom Glace
Wild Mushroom Sauce
Zesty Chermoula Style Seasoning
Lentil and Chorizo Stew
PREP TIME: 15 mins
COOKING TIME: 45 mins
SERVES: 4
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.
NUTRIENTS PER 100G:
Calories186kcal
Fat12g
Saturates2.7g
Sugar1.4g
Salt0.76g
Ingredients...
250g lentils (any colour)
100ml olive oil
1 small chorizo sliced
100g diced pancetta
3 chopped cloves of garlic
1 large onion chopped
1 pinch of saffron
1 tsp of smoked paprika
1 small red chilli
150ml red wine
500ml Essential Cuisine Chicken Stock
1 bay leaf
2 diced carrots
1 diced medium potato
Handful of chopped fresh parsley
Method...
1. Soak the lentils for half an hour. Even though small lentils in packets usually don’t need soaking, Spanish women tend to soak anyway.
2. Heat a suitable heavy bottomed saucepan. Add the olive oil and fry the chorizo and ham.
3. Add the garlic and the onions fry until browned. Stir in the saffron, paprika, chilli and the cloves.
4. Pour in the red wine and the chicken stock and add the lentils.
5. Add the bay leaf and all the vegetables, bring to the boil cover with a lid and simmer for 40-50 minutes or until the lentils are tender. You may need to add some further water, if the stew becomes too heavy the consistency should be flowing and not tight.
6. When the lentils are tender stir in the chopped parsley and season to your taste.
7. Your traditional lentejas is now ready to serve.
