You may have noticed by now that I can’t be doing with over-complicated recipes, I try them sometimes but invariably they get made once (if they’re lucky) and the languish at the bottom of my recipe pile. Life really is too short, I truly beleive that you can eat well cooking everyday and still have a life - or as I call it time to study!

Here is a straightforward but really tasty old favourite that I turn to again and again, adapted a long time ago from somewhere…

Ingredients

200g green lentils
200g red lentils
1 tin chickpeas
500ml stock (I like the concentrated liquid in a bottle kind)
1 med onion
1 clove garlic
1 red chilli
2 tablespoons coriander seeds
2 tablespoons tarragon
70-100g sliced chorizo
olive oil, S&P

Serves 3 - time: approx 50 mins

1 Wash the green lentils and add them to a small pan of boiling water
2 Chop the onions and add them to some warmed olive oil in a large lidded pan
3 Chop chilli, crush garlic and also coriander seeds
4 Once onions have fried gently for 10 minutes add chilli, coriander seeds and garlic. Stir for a minute
5 Drain green lentils and add to onion pan, with red lentils (also rinsed)
6 Stir for a few seconds then add stock.
7 Cover and simmer gently for 30 minutes, checking every 5 mins or so and toping up with a bit of water (so that it just covers the lentils) as it is.
8 10 mins before end put in chickpeas
9 5 mins before end add tarragon and put a frying pan on to warm, chop chorizo slices in half and fry gently (no oil needed). Once they are sizzling tip chorizo and pan juices into big pot, mix well and serve in bowls with chunks of bread to mop up juices and a green salad.

Enjoy!