Updated: Feb 6
For 4 people:
1 jar of ‘Chorizos Casa Gomez’ Spanish Pisto
2 handfuls of green lentils (soaked overnight in salted water)
2 large potatoes peeled and cut into rough cubes
1 sweet potato peeled and roughly cut into cubes
1 carrot peeled and grated
2 leaves of basil
a good tablespoon of olive oil for frying
small handful of chopped green beans or chopped spinach or other green vegetables
2 ‘Casa Gomez’ chorizos; cut in 4 pieces
1 litre vegetable stock or similar
Salt and pepper to taste.
In a large pan put the olive oil over a medium heat and add the vegetables, then the drained lentils and stir for a few minutes. Then add a jar of ‘Chorizos Casa Gomez’ Spanish Pisto and stir for a few minutes. Add the stock, the basil leaves and season to your taste. Turn the heat up until the mixture is bubbling, then add the chopped chorizos. Turn the heat down until it is simmering and leave to simmer for approximately 40 minutes or until the lentils are soft. The soup should be thick, add liquid as needed. If you have added too much liquid and want the soup thicker, then add a handful of paella rice or risotto rice to the mixture and cook for a further 20 minutes.
We sell our 'Spanish Pisto' locally only..at the moment.If you can't get your hands on it just add a finey chopped onion,red pepper, 1 peeled and chopped tomato, 2 cloves of garlic peeled and chopped.Fry gently until cooked and add this together as above.