Serves 4

Split red lentils are a real store-cupboard essential, ready to be thrown into a winter soup or stew as a natural thickener. Chorizo is another useful winter standby - it keeps in the fridge indefinitely and will jazz up all manner of dishes.

1 medium chorizo
2 tbsp olive oil
1 tbsp paprika
2-3 cloves garlic, finely chopped
1 medium onion, finely chopped
2 sticks celery, finely chopped
2-3 red peppers, finely chopped
1l brown chicken stock
6 plum tomatoes, skinned and deseeded
250g red lentils
2 tbsp freshly chopped coriander
2 tbsp freshly chopped parsley

1 Cut the chorizo sausage into fairly thick chunks, about 2.5cm long. Heat the oil in a large sauté pan or casserole, add the paprika and garlic, and cook for 30 seconds. Add the sausage, onion, celery and peppers. Cook for 2-3 minutes or until the sausage begins to sizzle.
2 Add chicken stock, tomatoes and lentils, reduce the heat and simmer for 1-2 hours.
3 Sprinkle with the fresh herbs and serve immediately.

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