Tasty Morsels 

1 tbsp olive oil
1 small onion, finely chopped
1 chorizo sausage, chopped
1 tbsp harissa* (I’ve used red pepper chili sauce as a sub)
14 oz can chopped tomatoes
14 oz brown lentils, rinsed, drained
Jar roasted red capsicums, drained, and sliced
(I’ve used red peppers as a sub to the above)
250 ml chicken stock or water
1 pound peeled green prawns (tails intact)
1/4 cup chopped flat-leaf parsley

Heat 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/peppers and stock, bring to a boil, then reduce heat to low and simmer until the mixture has thickened slightly. 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.

*Harissa is a North African chili paste from delis and gourmet food shops.

Adapted from: Chef Wanabe

Oh man. I LOVE this.

‘Course I had to edit it a little. I couldn’t find harissa. I need to explore other grocery stores… And I couldn’t seem to find roasted red capsicums also. For some reason? But I was okay with that in the end.

I used chinese red pepper garlic paste & red bell pepper (and more red pepper flakes), respectively. But that’s it! I swear!

I’ve never cooked with chorizo or lentils before either. I was told by (normally) trusty sources that lentils need to be soaked – I found dried lentils as opposed to lentils in a can. So I did some research and decided (okay… I forgot to soak them the night before) that I could just simmer them for 10 minutes.

What I discovered that lentils are so small that they can be easily cooked in a liquid or simmered beforehand if not much liquid is present in a recipe. They were really tasty.

And it makes fantastic leftovers. If only I had remembered to make rice.