Spanish prawns with spicy lentils

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How to make Spanish prawns with spicy lentils

  • Yield : 4
  • Prep Time : 0:20
  • Cook Time : 0:30
  • Total Time : 0:50

Ingredients

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

Method

  • Step 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.
  • Step 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.

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