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) Massel chicken style liquid stock or water
- 500g peeled green prawns (tails intact)
- 1/4 cup chopped flat-leaf parsley leaves
- Crusty bread, to serve
- Mixed salad leaves, to serve
Method
- Step 1Heat 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 2Season 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.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1386 kj
Energy
11g
Fat Total
2g
Saturated Fat
7g
Fibre
35g
Protein
180mg
Cholesterol
1029.73mg
Sodium
6g
Carbs (sugar)
19g
Carbs (total)
All nutrition values are per serve
Notes
Harissa is a North African chilli paste, from delis and gourmet food shops.
- Author: Valli Little
- Image credit: Ben Dearnley
- Publication: Taste.com.au
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