YOURS (UK) - - Inspiring You -


2 tbsp veg­etable oil 1 onion, finely sliced 3 gar­lic cloves, finely sliced 2 car­rots 2 turnips 1 large potato (prefer­ably Maris Piper) 1 large parsnip

2 heaped tsp sweet smoked pa­prika, plus ex­tra to serve

1 heaped tsp hot smoked pa­prika 400g can of chopped toma­toes

1 tbsp tomato purée

125g (4½ oz) chorizo sausage, skinned and cut into 5mm slices

100g (4oz) Puy lentils, rinsed

1.75 litres (2¾ pt) chicken stock 100g (4oz) cavolo nero, kale or spring greens, tough stems re­moved, shred­ded Soured cream or crème fraîche, to serve Sea salt and black pep­per

1. Heat the oil in a large pan and fry the onion and gar­lic gen­tly for 5 mins. Cut the car­rots, turnips, potato and parsnip into small chunks.

2. Add the veg to the onion and gar­lic and cook over a low heat for 5 mins. Stir in both the sweet and hot pa­prika and fry for a few mins. Add the toma­toes and the tomato purée, turn up the heat a lit­tle and cook for an­other few

min­utes, stir­ring reg­u­larly.

3. Add the chorizo, lentils and the stock and bring to the boil. Re­duce the heat and sim­mer for 45 mins, or un­til the veg­eta­bles and lentils are ten­der.

4. Add the cavolo nero, kale or spring greens to the pan and cook for 5 mins or un­til soft­ened.

5. Sea­son with salt and pep­per and serve in deep bowls with a dol­lop of soured cream or crème fraîche and a sprin­kling of pa­prika.

Per serv­ing: 253 cals, 12g fat (3g sat fat), 10.5g sugar, 1.5g salt

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