topBanner
Lentil Chorizo Stew

Lentil Chorizo Stew

with Crispy Tortillas

Read more

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!

Allergens:Soy/SojaWheat/BléSulphites/SulfiteMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Chorizo Sausage, uncased

(ContainsSoy/Soja)

1 can

Lentils, canned

6 piece

Flour Tortillas, 6-inch

(ContainsWheat/Blé)

4 piece

Radish

1 unit

Lime

1 tbsp

Mexican Seasoning

113 g

Red Onion

7 g

Parsley

2 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

1 unit

Vegetable Broth Concentrate

¼ cup

Feta Cheese

(ContainsMilk/Lait)

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
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories890 kcal
Fat48 g
Saturated Fat14 g
Carbohydrate92 g
Sugar15 g
Dietary Fiber15 g
Protein40 g
Cholesterol10 mg
Sodium2840 mg
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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.

2

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.

3

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.

4

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.

5

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.

6

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.