Yields4 Servings
Prep Time5 minsCook Time25 minsTotal Time30 mins


This is a Friday night favourite in our house. It’s a rich and tasty meal and makes a great alternative to take away.
 1 tbsp extra virgin olive oil
 1 small onion, finely chopped
 1 chorizo sausage, chopped into thin discs
 1 tbsp harissa (Can be replaced with 1 tsp of chilli flakes or chilli paste + 1 garlic clove, crushed)
 400 g tin of chopped tomato
 800 g (2 x 400g) tin of brown lentils, rinsed and drained
 220 g roasted capsicum (sometimes I haven’t had this and it doesn’t matter if you just leave it out)
 1 cup chicken stock
 500 g green prawns (I buy frozen cooked and peeled prawns to save time)
 1 bunch of asparagus and or broccolini or broccoli head
 ¼ cup flat leaf parsley

1

Heat olive oil in a large saucepan over medium heat and add onion and chorizo cooking until the chorizo starts to crisp up.

2

Stir in harissa or chilli flakes and garlic and cook for another minute.

3

Add tomatoes, lentils, capsicum and stock, bring to the boil then reduce heat to low and simmer, stirring occasionally for about 20 minutes.

4

Meanwhile roast or bbq broccolini and/or asparagus. Drizzle veggies with extra virgin olive oil and salt and pepper and bake in oven @180 for 15-20mins or until crispy. Or grill on bbq. Add this to the top of your meal at the end.

5

Next, if you have frozen prawns put them in a heat proof bowl and boil the kettle. When the kettle has boiled cover them with boiling water and let them sit for 5-10minutes to thaw out. Drain well, spread out on paper towel and season with salt and pepper.

6

After the lentil mix has been cooking for 20 minutes add the prawns, cover and cook for 5 minutes until the prawns are cooked and no longer look see through.

7

To serve fill bowls with lentil mixture and top with broccolini or asparagus.

GF, LF, DF. V- remove prawn and chorizo and add 300g of button mushrooms instead. Cut mushrooms into quarters and add to the pan with the onion in step 1.




Ingredients

This is a Friday night favourite in our house. It’s a rich and tasty meal and makes a great alternative to take away.
 1 tbsp extra virgin olive oil
 1 small onion, finely chopped
 1 chorizo sausage, chopped into thin discs
 1 tbsp harissa (Can be replaced with 1 tsp of chilli flakes or chilli paste + 1 garlic clove, crushed)
 400 g tin of chopped tomato
 800 g (2 x 400g) tin of brown lentils, rinsed and drained
 220 g roasted capsicum (sometimes I haven’t had this and it doesn’t matter if you just leave it out)
 1 cup chicken stock
 500 g green prawns (I buy frozen cooked and peeled prawns to save time)
 1 bunch of asparagus and or broccolini or broccoli head
 ¼ cup flat leaf parsley

Directions

1

Heat olive oil in a large saucepan over medium heat and add onion and chorizo cooking until the chorizo starts to crisp up.

2

Stir in harissa or chilli flakes and garlic and cook for another minute.

3

Add tomatoes, lentils, capsicum and stock, bring to the boil then reduce heat to low and simmer, stirring occasionally for about 20 minutes.

4

Meanwhile roast or bbq broccolini and/or asparagus. Drizzle veggies with extra virgin olive oil and salt and pepper and bake in oven @180 for 15-20mins or until crispy. Or grill on bbq. Add this to the top of your meal at the end.

5

Next, if you have frozen prawns put them in a heat proof bowl and boil the kettle. When the kettle has boiled cover them with boiling water and let them sit for 5-10minutes to thaw out. Drain well, spread out on paper towel and season with salt and pepper.

6

After the lentil mix has been cooking for 20 minutes add the prawns, cover and cook for 5 minutes until the prawns are cooked and no longer look see through.

7

To serve fill bowls with lentil mixture and top with broccolini or asparagus.

GF, LF, DF. V- remove prawn and chorizo and add 300g of button mushrooms instead. Cut mushrooms into quarters and add to the pan with the onion in step 1.
Spicy prawn, chorizo and lentil hot pot

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