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Spanish prawns with spicy lentils

Name: Spanish prawns with spicy lentils
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 small onion, finely chopped; 1 chorizo sausage, chopped; 1 tablespoon harissa; 400g can chopped tomatoes; 2 x 400g cans brown lentils, rinsed, drained; 220g jar roasted red capsicums, drained, sliced; 1 cup (250ml) chicken stock or water; 500g peeled green prawns (tails intact); 1/4 cup chopped flat-leaf parsley leaves; Crusty bread and mixed salad leaves, to serve

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Simple, casual and creative - this recipe has all the right ingredients for a stress-free midweek dinner.

1 tablespoon olive oil
1 small onion, finely chopped
1 chorizo sausage, chopped
1 tablespoon harissa
400g can chopped tomatoes
2 x 400g cans brown lentils, rinsed, drained
220g jar roasted red capsicums, drained, sliced
1 cup (250ml) chicken stock or water
500g peeled green prawns (tails intact)
1/4 cup chopped flat-leaf parsley leaves
Crusty bread and mixed salad leaves, to serve

Method

1.

Heat 1 tablespoon oil in a large saucepan over medium heat. 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. 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.
2.

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. Stir in the parsley, then serve with crusty bread and a mixed salad.