Spanish Prawns With Spicy Lentils

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 chorizo sausage, chopped
• 1 tablespoon harissa
• 1 (400 g) can tomatoes, chopped
• 2 (400 g) cans brown lentils, rinsed, drained
• 1 (220 g) jar roasted red capsicums, drained, sliced
• 1 cup chicken stock
• 500 g peeled raw king prawns, tails intact
• 1/4 cup chopped flat-leaf italian parsley
• crusty bread
• mixed salad leaves

Recipe

• 1 heat 1 tablespoon oil in a large saucepan over medium heat.
• 2 add the onion and chorizo, and cook, stirring, for 5 minutes until the onion softens and the chorizo starts to crisp. stir in harissa and cook for a further minute.
• 3 add tomatoes, lentils, capsicum and stock, bring to a boil, then reduce heat to low and simmer, stirring occasionally, for 20 minutes until the mixture has thickened slightly.
• 4 season the prawns with sea salt and freshly ground black pepper, then add to the pan. cover and cook for 5 minutes or until the prawns are just cooked through.
• 5 stir in the parsley, then serve with crusty bread and a mixed salad.