2Tsp extra virgin Olive oil
½ – ¾ tsp paprika
2 large onions finely diced
4 large cloves of garlic crushed
4 cups vegetable stock
2 cups of water
2 cups of and brown lentils (dry not tinned)
¼ cup each of red and white Quinoa
2 x 500gram cans organic tomatoes or use fresh skinned and chopped
1 Tsp flat leaf parsley
1 Tsp fresh basil
1 or 2 chorizo cut into slices, optional but super delicious
1-2 sticks of celery optional – if using add chopped celery towards the end of cooking time about 30mins
In large saucepan add olive oil on medium heat add finely diced onions and cook gently until softened then add paprika and garlic mix together and cook for a few minutes to allow the flavours to infuse.
Add the vegetable stock, lentils, then the tomatoes and water. (You may need to add more as it cooks.)
pink salt & pepper to taste – I use pink Himalayan
Add chorizo now, if using
Bring to boil then a gentle simmer for about 2-3hours hours to reduce cook the lentils and intensify the flavour, stirring often.
Personally I like to eat it as it from here with topping it as below
Or you can cool and put through the processor or serve as is.
I like it with toasted wholemeal pita bread or a good sourdough, spread thinly with homemade hummus loaded with more garlic, not good for those close but great for the body. It’s perfect if the whole family eat it together.
Options: add a handful of baby spinach, rocket or watercress just before serving and crumble some feta cheese on top.
Add chopped celery towards the end of cooking time about 30mins
- Great to freeze in batches and have as stand by freezer meals for those night when you’ve been rushing all day and forgot to take something out of the freezer or you really just want a meal to appear! Reheat and eat. Nice t have a side salad while it’s reheating so your getting a nice healthy balanced meal
ENJOY!!
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