1/2 cup brown lentils (maybe a little more)
1/4 Chorizo
1/2 Red Pepper
Carrot
Shallot or 2 (depending on size)
1 Clove of Garlic, chopped or crushed
Thyme
Bay leaf
Veg Bullion
Wash & soak the lentils for 1/2 hour.
Chop the chorizo, pepper & carrot into small pieces (quarter & then slice the chorizo), all around the same size.
Gently cook the shallot in a small pan until soft & transparent. Add the chorizo for a minute, then add the garlic, peppers & carrot. Cook for another few minutes, stirring.
Add the lentils, a shake of thyme & a bay leaf. Add ~300ml of veg bullion and bring to the boil.
Boil for 15 mins, then reduce to a simmer and cook with the pan lid on for 45 mins.
