Spicy Spanish Lentils with Sausages

You need:

8 x Sausages - use the best quality Pork sausages you can get
250g dried Pardina or Puy Lentils
1 x 410g Tin Chickpeas
6 x Shallots - finely diced
2 x Garlic Cloves - finely sliced
1 x Red Pepper - finely diced
1 x teaspoon Ground Cumin
1 x teaspoon Smoked Paprika
2 x tablespoons Olive Oil
1000ml Vegetable Stock (or Chicken stock if cooking for carnivores)
100g Chorizo - sliced
Salt and Black Pepper
Small handful fresh Coriander - chopped
Small handful fresh Parsley - chopped
150ml Red Wine
2 x teaspoon dried Chilli Flakes

Add the Lentils to a saucepan with the Stock, bring to the boil and simmer for 20 minutes.

Meanwhile, heat 1 tablespoon of the Olive Oil in a pan and gently fry the Sausages until cooked. Add the Chorizo to the same pan for the last 5 minutes. Set the cooked Sausages and Chorizo aside. Now add the Shallots, Red Pepper, Garlic, Chilli, Paprika and Cumin to the pan and fry gently for 3 or 4 minutes until the Shallots and Pepper begin to soften.

Drain the Lentils and add them to the Shallots and Peppers in the pan. Add the drained Chickpeas and 1 tablespoon of Olive Oil. Stir well and then add the Red Wine, the herbs and the Salt and Black Pepper to taste. Let the wine come to the boil and then stir well to combine everything together. Don't cook too long or all the wine will be absorbed. You don't want that, as the dish may turn out too dry. By adding the wine last, it will help provide some sauce for the Lentils

Serve with fresh bread

Feeds 4