Lentil Chorizo Stew
with Crispy Tortillas
Hearty lentils and smoky chorizo combine for a soup with a Mexican kick. Finish it off with a sprinkling of pickled radish for some tang and serve with warm tortilla strips to soak up the yummy broth. Its a fiesta in your mouth!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Chorizo Sausage, uncased
1 can
Lentils, canned
6 unit(s)
Flour Tortillas
(Contains Gluten)
4 unit(s)
Radish
1 unit
Lime
1 tbsp
Mexican Seasoning
113 g
Red Onion
7 g
Parsley
2 tbsp
White Wine Vinegar
(Contains Sulphites)
1 unit
Vegetable Broth Concentrate
¼ cup
Feta Cheese
(Contains Milk)
200 g
Green Bell Pepper
1 box
Crushed Tomatoes
Not included in your delivery
1 tsp
Sugar*
2 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Instructions
Before starting, preheat the oven to 425°F and wash and dry all produce. Peel, then cut onion into 1/2-inch pieces. Core, then cut pepper into 1/2-inch pieces. Thinly slice radish into rounds. Stack, then slice tortillas into 1/4-inch strips. Roughly chop parsley. Cut lime into wedges.
Add vinegar, 1/4 cup water and 1 tsp sugar (dbl both for 4 ppl) to a small bowl. Stir to combine. Add radish and toss to coat. Season with 1/2 tsp salt (dbl for 4 ppl). Transfer cold pickled radish to the fridge. Set aside.
Heat a large pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl) then chorizo, onions and peppers. Cook, breaking up chorizo into smaller pieces, until no pink remains, 5-6 min**. Add half the Mexican spice seasoning. Stir to coat, 1 min.
Add the lentils, including the can liquid, crushed tomatoes, broth concentrate and 1/2 cup water (dbl for 4 ppl) to the pot. Cook, stirring occasionally, until peppers are softened, 6-8 min.
While the stew cooks, toss the tortilla strips and remaining Mexican Seasoning with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Bake, in middle of oven, until golden and crisp, 6-7 min.
Divide the chorizo stew between bowls. Crumble over feta cheese, then top with pickled radish, tortilla strips and parsley. Squeeze over a lime wedge, if desired.
