Lentil Stew

400g cooked brown lentils
2 spring onions, sliced
2 celery stalks chopped, with leaves if you have them
2 green peppers (or red, whichever you prefer/have)
1 carrot, peeled and chopped
3 cloves garlic, chopped
2 tomatoes chopped, hard stalk removed
2 red chillies, or pinch chilli flakes
1 Tsp caraway seeds
100g chorizo (optional)
Chicken or vegetable stock to cover

Put all ingredients in a large pot, stir and pour in enough stock to just cover. Bring to the boil then simmer, covered, for 30 minutes. Stir occasionally. When vegetables are tender and sauce thickened dinner is ready! Season, sprinkle with fresh chopped parsley then ladle into warm bowls.

Great with crusty bread or add diced potatoes to the pot and cook everything together... Adding a little extra stock as needed.