Spanish prawns with spicy lentils

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

Recipe «Spanish prawns with spicy lentils» presented in category Recipes / Meat, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp olive oil, 1 small onion, finely chopped, 1 Primo Classic Chorizo, chopped, 1 tbsp harissa, 400g can chopped tomatoes , 2 x 400g cans brown lentils, rinsed, drained, 220g jar roasted red capsicums, drained, sliced, 1 cup Massel chicken style liquid stock or water , 500g peeled green prawns, 1/4 cup chopped flat-leaf parsley leaves, Crusty bread and mixed salad leaves, to serve.

Ingredients:

• 1 tbsp olive oil 
• 1 small onion, finely chopped 
• 1 Primo Classic Chorizo, chopped 
• 1 tbsp harissa 
• 400g can chopped tomatoes 
• 2 x 400g cans brown lentils, rinsed, drained 
• 220g jar roasted red capsicums, drained, sliced 
• 1 cup Massel chicken style liquid stock or water 
• 500g peeled green prawns 
• 1/4 cup chopped flat-leaf parsley leaves 
• Crusty bread and mixed salad leaves, to serve 

Instructions

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.