Potato, Cabbage, And Red Lentil Stew - cooking recipe

Ingredients

2 tbsp butter
2 medium onions, diced
250 g carrots, peeled and roughly chopped
500 g new potatoes, washed and roughly chopped
800 ml vegetable stock
1 tsp fennel seeds
150 g red lentils
1/2 small cabbage, roughly chopped
1 tbsp olive oil
250 g chorizo, sliced
1/2 bunch chives, finely chopped

Preparation

In a saucepan heat the butter and fry the onions until soft. Add carrots and potatoes and cook for another minute. Deglaze the pan with the vegetable stock, add the fennel seeds and simmer for 25 mins. After 15 mins of cooking, add the lentils and in the final 5 mins, add the cabbage.
Heat the olive oil in a pan and cook the chorizo for 2-3 minutes, turning regularly. Add to the stew and season with salt, pepper and cumin to taste. To serve, divide between 4 bowls and garnish with chopped chives.