Ingredients for 5 people
Preparation
Finely chop the onion and dice the red peppers into small squares. In a large pan, heat olive oil and sauté them for a few minutes until softened.
Add the chorizo, skin removed and sliced thinly.
After 5 minutes, season with a generous pinch of Espelette pepper, 2 sprigs of thyme, salt, and pepper. Stir well to combine flavors.
Add the green lentils and cover generously with water.
Cover and simmer gently for about 35 minutes, until lentils are tender and infused with smoky, spicy notes.
