Chorizo, lentils and rice

Looking for a quick dinner to get on the table fast? The unsung hero here is a humble tin of lentils - a brilliant shortcut to a hearty meal. Paired with smoky Spanish-inspired flavours with chorizo and rice, this satisfying one-pan meal is ready in just 20 minutes.

• serves

  4

• prep

  5 minutes

• cook

  35 minutes

• difficulty

  Easy

Series. Cooking. Rated PG.

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The Cook Up with Adam Liaw

series • CookingPG

Ingredients

• 3 tbsp extra virgin olive oil
• 2 chorizos, thinly sliced
• 1 onion, finely chopped
• 2 carrots, finely chopped
• 3 tomatoes, finely chopped
• 6 garlic cloves, roughly chopped
• ½ tsp ground turmeric
• 1 tsp smoked paprika
• Salt and black pepper
• 400 g tin brown lentils, drained
• 1 cup short or medium grain rice
• 2 fresh bay leaves
• 5 thyme sprigs
• 3 cups (750 ml) chicken stock
• 2 tbsp roughly chopped flat-leaf parsley, to serve

Standing time: 5 minutes.

Instructions

1. Heat a large, heavy-based saucepan over medium heat, then add the oil. Fry the chorizo until lightly browned, then add the onion, carrot, tomato and garlic. Fry for 4 minutes, then add the turmeric and paprika and season very well with salt and pepper.
2. Add the lentils, followed by the rice, and stir to combine, then add the bay leaves, thyme and chicken stock and bring to a simmer. Reduce the heat to very low, then cover and cook for 25-30 minutes.
3. Remove from the heat and allow to stand for 5 minutes, then scatter with the parsley to serve.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.