Chorizo, Lentils & Potato Hotpot

Following on with the chorizo theme, this is another great winter one-pot recipe. So warming and comforting in those dark, winter nights. Chorizo could be replaced by pancetta if you so wish. 

Serves 2

150g chorizo, sliced

1 onion, finely chopped

2 clove of garlic, crushed

1 stick of celery, finely chopped

250g puy lentils

2 bay leaves

1 small bunch of thymes

1tsp paprika 

1L chicken stock

1 red chilli, finely chopped

250g baby leaf spinach

1 potato, diced

1. Panfry the chorizo slices until the aroma releases and fills the kitchen. 

2. Set the chorizo aside. In the same saucepan, sauté the garlic, onion, chilli and celery for 10 minutes or until soften.

3. Add in the lentils, bay leaves, thymes, paprika and potatoes. Mix well and cook for 5 minutes. 

4. Gradually pour in the chicken stock. Bring to boil and bring the heat down to simmer for 30 minutes or until the lentils and potatoes are cooked through. Check occasionally, sir and add more stock if necessary.

5. Add in the chorizo and spinach and cook until spinach starts to wilt. 

6. Season with freshly milled salt and pepper.