Cooking Time: 30 minutes
Serves: 2 with leftovers. (And you want leftovers)
• 1.5 cups brown or puy lentils
• Thumbnail sized knob of ginger - finely diced
• 1 red onion - super finely diced
• Fresh chilli - as much or as little as you like - chopped finely - or you can always use dried chilli flakes
• 5 cloves garlic - chopped finely
• 1 stick celery - sliced super fine (you want to almost melt away into the stew)
• 2 rashers bacon - roughly chopped
• 3 chorizo sausages - chopped into elliptical rounds (cos it looks purty)
• 400g chopped tomato (Mutti is best)
• 750ml water
• 2 TBSNS grnd cumin
• 2 TBSNS grd coriander
• 2 TBSNS smoked paprika
• 2 TBSNS fresh lime juice
• 1 TBSN worcestershire sauce
• 1 piece of orange peel
• 1 heaped TSPN of cracked black pepper
• Maldon sea salt flakes to taste (we use about 3 generous pinches)
• 2 TBSNS canola oil
• Handful of fresh basil leaves to garnish
• Make sure you have ALL your ingredients laid out before you start. This makes for far less stressful cooking. The French call it: ‘Mise-en-place’ which means ‘putting in place’.
• Place a medium sized cast iron pot or saucepan (with fitted lid) over medium / high heat. Then add your canola oil.
• Tip in your bacon. Enjoy that smell. Let it get all crispy and brown.
• Then tip in your onions, garlic, chilli, ginger & celery. Turn the heat down to medium. You don’t want to burn your onions or garlic, otherwise the dish will taste bitter. You just want to sauté the veges in the rendered bacon fat until they start to soften and turn translucent.
• Now tip in all the dry ground herbs. Keep stirring until fragrant.
• Now you can chuck in ALL remaining ingredients (except for the basil).
• Let it bubble for a few minutes on high heat, and give it a good stir.
• Turn the heat down to a simmer.
• Put the lid on the pot and leave for about 45 minutes or until the lentils are tender.
• Add a generous shake of Lucky Taco Chilli Salt & splash of Lucky Taco Chipotle Hot Sauce for a smoky, spicy kick!
• TASTE. Adjust seasoning to suit your taste. Or add more water and keep cooking if you have to. You can’t really spoil this dish with over-cooking.
• Serve up and garnish with your fresh basil leaves.
• YUM! Super healthy comfort in a bowl.
• Heat up the leftovers in the pot and once hot - make 2 divots in the stew and crack in 2 eggs. Put the lid back. Make sure the heat is at medium & let the eggs bake for about 4-5 mins. If you want your eggs less runny, leave it longer, but watch the stew doesn’t catch and burn on the bottom.
• Alternatively, you can fry or poach your eggs separately and serve them on top. Equally delicious.