Ingredients
Olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…Chorizo
A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…Onion
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…Carrot
The carrot, with its distinctive bright orange colour, is one of the most versatile root…Yogurt
Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…Method
Heat the oil in a large pan. Add the chorizo and cook until crisp and it has released its oils. Remove with a slotted spoon into a bowl, leaving the fat in the pan. Fry the onion, carrots and cumin seeds for 10 mins until soft and glistening, then add the garlic and fry for 1 min more. Scatter over the paprika and sugar, cook for 1 min, then splash in the vinegar. Simmer for a moment, then stir in the lentils, and pour over the tomatoes and chicken stock.Give it a good stir, then simmer for 30 mins or until the lentils are tender. Blitz with a hand blender until smooth-ish but still chunky. Can be made several days ahead or frozen for 6 months at this point. Serve in bowls, drizzled with yogurt and olive oil, scattered with the chorizo and a sprinkling of paprika.
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