Spanish prawns with spicy lentils

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

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) chicken stock or water
•  500g peeled green prawns (tails intact)
•  1/4 cup chopped flat-leaf parsley leaves
•  Crusty bread and 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.


Nutrition

Energy 1386kJ	Fat saturated 2.00g
Fat Total 11.00g	Carbohydrate sugars 6.00g
Carbohydrate Total 19.00g	Dietary Fibre 7.00g
Protein 35.00g	Cholesterol 180.00mg
Sodium 1029.73mg

Notes

Harissa is a North African chilli paste, from delis and gourmet food shops.

Source:

http://www.taste.com.au/recipes/24640/spanish+prawns+with+spicy+lentils