Ingredients:

• 250g Delitious and Nutritious Red Lentils
• 1 tbsp olive oil, plus extra for drizzling
• 200g cooking chorizo , peeled and diced
• 1 large onion chopped
• 2 carrots chopped
• pinch of cumin seeds
• 3 garlic cloves, chopped
• 1 tsp smoked paprika, plus extra for sprinkling
• pinch of golden caster sugar
• small splash red wine vinegar
• 2 x 400g cans chopped tomato
• 850ml chicken stock
• plain yogurt to serve

Method of preparation:

1. Heat the oil in a large pan. Add the chorizo and cook until crisp and it has released its oils. Remove with a slotted spoon into a bowl, leaving the fat in the pan. Fry the onion, carrots and cumin seeds for 10 mins until soft and glistening, then add the garlic and fry for 1 min more. Scatter over the paprika and sugar, cook for 1 min, then splash in the vinegar. Simmer for a moment, then stir in the lentils, and pour over the tomatoes and chicken stock.
2. Give it a good stir, then simmer for 30 mins or until the lentils are tender. Blitz with a hand blender until smooth-ish but still chunky. Can be made several days ahead. Serve in bowls, drizzled with yogurt and olive oil, scattered with the chorizo and a sprinkling of paprika.

Nutrients per serving:

• Kcal: 260
• Fat: 13g
• Saturates: 5g
• Carbs: 16g
• Sugars: 10g
• Fibre: 7g
• Protein:18g
• Salt: 1.1g