Parsnip, Chorizo, Kale and Lentils
From ‘River Cottage Light and Easy’ by Hugh Fearnley-Whittingstall
Servings Prep Time
2 10minutes
Cook Time
15minutes
Servings Prep Time
2 10minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Heat a large frying pan and add the oil, then the parsnips and rosemary and fry for around 5-6 minutes tossing occasionally until beginning to soften
  2. Add chorizo and cook for a further 5-6 minutes, stirring often until the sausage is cooked and beginning to crisp
  3. Finally add the lentils and kale and toss so they get the benefit of the chorizo flavours and cook for a couple more minutes and serve straight away