Spanish Prawns With Spicy Lentils

• tablespoon olive oil↗1
• small onion, finely chopped↗1
• chorizo sausage, chopped↗1
• tablespoon harissa↗1
• (400 g) can tomatoes, chopped↗1
• (400 g) cans brown lentils, rinsed, drained↗2
• (220 g) jar roasted red capsicums, drained, sliced1
• cup chicken stock↗1
• g peeled raw king prawns, tails intact↗500
• cup chopped flat-leaf Italian parsley1⁄4
• to serve
• crusty bread↗
• mixed salad leaves↗

Step-by-step instructions

1. 1

   Heat 1 tablespoon oil in a large saucepan over medium heat.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Stir in the parsley, then serve with crusty bread and a mixed salad.