This was adapted from a recipe called Meat Free Mondays. I added meat and adapted it slightly. It's not that I can't have a meat-less Monday (in fact in wasn't even Monday) but I just thought chorizo would really go with this.
What you need
250g puy lentils
1 Onion, diced
2 cloves of garlic, crushed
1/2 tsp of smoked paprika and chilli flakes
1 tbsp tomato puree
Glug of white wine
Vegetable or chicken stock
1 can of tomatoes
1 red pepper
Handful of kale (or any greeny type vegetables)
Handful of cherry tomatoes
Chorizo (I used about 3 inches, sliced!)
1 tbsp of pomegranate molasses
3 tbsp of mint
1 tsp of capers
3-4 tbsp mint salsa
1 clove of garlic
What you need to do
In a pan (can use stock or water, I used stock for extra flavour) cook the lentils.
While they are cooking fry the chorizo until crispy. Remove from the pan but save some of the oil. Add the onions and fry till soft. Add the garlic, paprika and chilli.
Then add the puree, wine stock and tinned tomatoes. Simmer for roughly 15 minutes. Add lentils for another 10. Then add the kale, tomatoes and pomegranate molasses, cook for 5.
Prepare mint salsa by literally chucking everything into a mini processor and pulsing until combined or simply put everything of a chopping board and cut it all up while muddling it up with the other ingredients.
Pan fry halloumi on a griddle and add chorizo to stew. Serve the stew topped with halloumi and mint salsa.