This is also a new one. We are really into prawns at the moment, and are going through several kilos a week. I do feel sorry for the garbos having to cart away the shells each Tuesday. Lentils are another favourite of mine, they are very healthy and I love their nutty taste. Harissa is a North African hot chilli sauce commonly eaten in Morocco whose main ingredients are Peri Peri chili peppers, tomatoes and Paprika. It’s available from good deli’s and gourmet food shops.
1tbs olive oil
1 small onion, finely chopped
2 choritzo sausages, sliced
400g can chopped tomatoes
2 x 400g cans brown lentils, rinsed and drained
220g jar roasted red capsicums, drained and sliced
1 cup chicken stock
500g peeled green prawns, tails intact
1/4 cup flat leaf parsley leaves
crusty bread and a simple salad to serve
Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add the onion and choritzo, and cook stirring for 5 minutes until the onion softens and the choritzo 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.
Season the prawns with sea salt and freshly ground black pepper, then add to the pan. Cover and cook for a further 5 minutes or until the prawns are just cooked through. Stir in parsley and serve with crusty bread and a simple salad.