Spanish Prawns With Spicy Lentils - cooking recipe

Ingredients

1 tablespoon olive oil
1 small onion, finely chopped
1 chorizo sausage, chopped
1 tablespoon harissa
1 (400 g) can tomatoes, chopped
2 (400 g) cans brown lentils, rinsed, drained
1 (220 g) jar roasted red capsicums, drained, sliced
1 cup chicken stock
500 g peeled raw king prawns, tails intact
1/4 cup chopped flat-leaf Italian parsley
to serve
crusty bread
mixed salad leaves

Preparation

Heat 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.
Season 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.