Name: Lentil and chorizo sofrito
Prep time: 25 min
Cook time: 75 min
Total time: 100 min
Yield: 8
Ingredients: 1 tablespoon olive oil; 4 (680g) chorizo, sliced thinly; 1 (150g) medium brown onion, chopped finely; 6 (390g) rindless bacon rashers, sliced thinly; 2 clove garlic, sliced thinly; 2 1/2 cup (500g) brown lentils; 2 (240g) medium carrots, chopped finely; 1 kilogram baby new potatoes, halved; 2 dried bay leaves; 1.5 litre (6 cups) water; 4 (480g) medium zucchini, sliced thickly; freshly ground black pepper and salt, to season; 1/4 cup fresh flat-leaf parsley, finely chopped; Sofrito; 1 tablespoon olive oil; 1 (300g) large red onion, sliced thinly; 4 (300g) roma tomatoes, peeled, cut into wedges

Ingredients

1 tablespoon olive oil

4 (680g) chorizo, sliced thinly

1 (150g) medium brown onion, chopped finely

6 (390g) rindless bacon rashers, sliced thinly

2 clove garlic, sliced thinly

2 1/2 cup (500g) brown lentils

2 (240g) medium carrots, chopped finely

1 kilogram baby new potatoes, halved

2 dried bay leaves

1.5 litre (6 cups) water

4 (480g) medium zucchini, sliced thickly

freshly ground black pepper and salt, to season

1/4 cup fresh flat-leaf parsley, finely chopped

Sofrito

1 tablespoon olive oil

1 (300g) large red onion, sliced thinly

4 (300g) roma tomatoes, peeled, cut into wedges

Method

1.In a large saucepan, heat oil over medium heat; cook chorizo, in batches, for about 2-4 minutes, or until sausage is browned. Drain on paper towel.

2.In the same pan, cook onion, bacon and garlic, stirring, for about 2-3 minutes, or until onion softens. Return chorizo to pan with lentils, carrot, potato, bay leaves and the water; bring to the boil. Reduce heat; simmer, covered, for about 40 minutes, stirring occasionally, until lentils are tender and mixture is thick.

3.Meanwhile, to make sofrito: In a large frying pan, heat oil over medium-low heat; cook onion, stirring, for about 20 minutes or until onion is browned lightly and softened. Add tomato; cook, stirring gently, for about 3 minutes, or until tomato begins to soften.

4.Add zucchini to lentil mixture; simmer, covered, for about 10 minutes, or until zucchini is tender. Season to taste. Serve lentil mixture topped with sofrito and parsley.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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