Spanish prawns with spicy lentils

Simple, casual and creative - this recipe has all the right ingredients for a stress-free midweek dinner.

• 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) Campbell's Real Stock Chicken or water
• 500g peeled green prawns (tails intact)
• 1/4 cup chopped flat-leaf parsley leaves
• Crusty bread and mixed salad leaves, to serve

Energy 1386kJ	Fat saturated 2.00g
Fat Total 11.00g	Carbohydrate sugars 6.00g
Carbohydrate Total 19.00g	Dietary Fibre 7.00g
Protein 35.00g	Cholesterol 180.00mg
Sodium 1029.73mg

All nutrition values are per serve.

1. Step 1

   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.

2. Step 2

   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.

Harissa is a North African chilli paste, from delis and gourmet food shops.