Slow Cooked Chorizo Stew


1 red onion

2 cloves smoked garlic

1 red pepper

1 cup cabbage

1 cup red lentils

1 cup passata

3 chorizo sausages 

1 tablespoon paprika

1 teaspoon sage

1 teaspoon rosemary

1 teaspoon oregano

ground pepper to season

1 cup vegetable stock


Preheat oven to 180 degrees celsius

Dice all the vegetables and the chorizio finely. Put all the ingredients into an oven proof pot, add the herbs and spices, the red lentils, vegetable stock and passata and smoked garlic. Cover with a lid or foil and leave to cook for approximately 2 hours.

Serve with

Bulgar wheat is a great with this stew and roasted butter beans are great on top for a little crunchiness.



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