• 1 onion, sliced
  • 2 cloves garlic, crushed
  • 1 red chilli, finely chopped
  • oil, for frying
  • 250 g whole chorizo sausages, cut into chunks
  • 250 g morcilla, (Spanish black pudding), cut into chunks
  • good glug of sherry
  • 400 g cooked lentils
  • 2 tbsp smoked paprika
  • 100 ml beef stock
  • 250 g cherry tomatoes
  • 1 red pepper, finely sliced
  • 1 generous handfuls parsley, chopped
  • Crusty bread, to serve





By Simon Rimmer


1. Fry the onion, garlic and chilli in a little oil until softened. Push to the side of the pan and tip in the chorizo and morcilla and fry for a few minutes to cook through.

2. Stir all the contents of the pan together and add a good glug of sherry. Cook to bubble away the liquid.

3. Add the lentils, paprika and stock and bring to the boil. Drop in the tomatoes and cook for 5 minutes, or until the skins pop.

4. Stir in the pepper and parsley and season with salt and pepper.

5. Serve in a deep bowl with crusty bread.