Lentils with chorizo and cod
Lentils
with chorizo and cod
·
30 minutes
·
Serves 2
·
Easy
Ingredient
•
Onion 1, finely chopped
•
Chorizo 2 small, chopped
•
Puy lentils 200g
•
Sherry vinegar 1-2 tbsp
•
Parsley small bunch chopped
•
Sustainable cod fillet 2 skinless pieces
Recipe
1.
Put the onion and chorizo in a cold pan and
slowly bring it up to a high heat so the fat melts out of the chorizo and the
onion cooks in it. Cook for 2 minutes and then add the lentils, lots of black
pepper and 400ml water and simmer for 20-25 minutes or until the lentils are
tender (add more water if you need to).
2. Stir in the vinegar (taste the lentils to see if you need both
spoonfuls) and most of the parsley. Add the two pieces of cod, season the tops
and put a lid on. Cook briefly until the cod is just cooked through,
drizzle liberally with olive oil to serve and scatter with some fresh parsley.
·
Per serving 523 kcal | protein 57.7g | carbs
53.3g | fat 9.1g | sat fat 2.8g | fibre 14.3g | salt 0.6g
