eCook Meal
Chorizo & Lentil Stew
with a crisp sourdough baguette
A hint of spice with everything nice! This hearty lentil and chorizo stew is packed with cooked chopped tomato and fragrant garlic. Each mouthful will have you closing your eyes and tapping your feet due to a deliciousness overload.
Serving guide
Choose your portion size.
STEW BASE
Boil the kettle. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the onion until soft, 2-3 minutes (shifting occasionally). Add the chorizo, Garlic, and tomato paste. Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato, lentils, stock, and 200ml [400ml]|#7DA0D7 of boiling water. Simmer until slightly reduced, 12-15 minutes (stirring occasionally). In the final minute, stir through the Spinach until wilted, 1-2 minutes. Add a sweetener (to taste) and seasoning.
CRISPY BAGUETTE
Spread butter or oil over the baguette rounds. Place a pan over medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side. Alternatively, air fry at 200°C until crispy and golden, 5-6 minutes (shifting halfway).
SENSATIONAL!
Bowl up a generous helping of the lentil and chorizo stew. Side with the crisp baguette rounds for dunking. Sprinkle over the Oregano. Dive in, Chef!
STEW BASE
Boil the kettle. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the onion until soft, 2-3 minutes (shifting occasionally). Add the chorizo, Garlic, and tomato paste. Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato, lentils, stock, and 200ml [400ml]|#7DA0D7 of boiling water. Simmer until slightly reduced, 12-15 minutes (stirring occasionally). In the final minute, stir through the Spinach until wilted, 1-2 minutes. Add a sweetener (to taste) and seasoning.
CRISPY BAGUETTE
Spread butter or oil over the baguette rounds. Place a pan over medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side. Alternatively, air fry at 200°C until crispy and golden, 5-6 minutes (shifting halfway).
SENSATIONAL!
Bowl up a generous helping of the lentil and chorizo stew. Side with the crisp baguette rounds for dunking. Sprinkle over the Oregano. Dive in, Chef!
STEW BASE
Boil the kettle. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the onion until soft, 3-4 minutes (shifting occasionally). Add the chorizo, Garlic, and tomato paste. Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato, lentils, stock, and 600ml [800ml]|#7DA0D7 of boiling water. Simmer until slightly reduced, 15-20 minutes (stirring occasionally). In the final minute, stir through the Spinach until wilted, 3-4 minutes. Add a sweetener (to taste) and seasoning.
CRISPY BAGUETTE
Spread butter or oil over the baguette rounds. Place a pan over medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side. Alternatively, air fry at 200°C until crispy and golden, 5-6 minutes (shifting halfway).
SENSATIONAL!
Bowl up a generous helping of the lentil and chorizo stew. Side with the crisp baguette rounds for dunking. Sprinkle over the Oregano. Dive in, Chef!
STEW BASE
Boil the kettle. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the onion until soft, 3-4 minutes (shifting occasionally). Add the chorizo, Garlic, and tomato paste. Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato, lentils, stock, and 600ml [800ml]|#7DA0D7 of boiling water. Simmer until slightly reduced, 15-20 minutes (stirring occasionally). In the final minute, stir through the Spinach until wilted, 3-4 minutes. Add a sweetener (to taste) and seasoning.
CRISPY BAGUETTE
Spread butter or oil over the baguette rounds. Place a pan over medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side. Alternatively, air fry at 200°C until crispy and golden, 5-6 minutes (shifting halfway).
SENSATIONAL!
Bowl up a generous helping of the lentil and chorizo stew. Side with the crisp baguette rounds for dunking. Sprinkle over the Oregano. Dive in, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R82.12
for 4 servings · R20.53 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Tomato Paste needs 30 mlChilli Tomato Paste 70 g R17.99 · whole pack (size can't be divided)R17.99
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Spinach needs 200 gWhole Spinach 350 g 350 g at R19.99 · 57% of packR11.42
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Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Fresh Oregano needs 10 gTomato and Oregano Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Cooked Chopped Tomato needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R49.99 · 27% of packR13.33
Not in the Woolies basket — source these elsewhere:
- Sourdough Baguettes
- Tinned Lentils
- Sliced Pork Chorizo
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Chorizo & Lentil Stew?
The preparation time for Chorizo & Lentil Stew with a crisp sourdough baguette is between 15 and 25 minutes.
What is the total time required to make Chorizo & Lentil Stew with a crisp sourdough baguette?
The total time required to make Chorizo & Lentil Stew with a crisp sourdough baguette is between 20 and 30 minutes.
How many servings does Chorizo & Lentil Stew provide?
4 servings
What are the main ingredients in Chorizo & Lentil Stew?
Garlic, Oregano, Pork Chorizo, Sourdough Baguette, Spinach, Spring Onion, Tinned Lentils, Tomato, Tomato Paste, Vegetable Stock
What is the nutritional information of Chorizo & Lentil Stew?
Calories: 924, Carbs: 139 grams, Fat: grams, Protein: 55.5 grams, Sugar: 17.9 grams, Salt: 2656 grams
How do I prepare Chorizo & Lentil Stew?
SENSATIONAL!: Bowl up a generous helping of the lentil and chorizo stew. Side with the crisp baguette rounds for dunking. Sprinkle over the oregano. Dive in, Chef! STEW BASE: Boil the kettle. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the onion until soft, 2-3 minutes (shifting occasionally). Add the chorizo, garlic, and tomato paste. Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato, lentils, stock, and 200ml [400ml]|#7DA0D7 of boiling water. Simmer until slightly reduced, 12-15 minutes (stirring occasionally). In the final minute, stir through the spinach until wilted, 1-2 minutes. Add a sweetener (to taste) and seasoning. CRISPY BAGUETTE: Spread butter or oil over the baguette rounds. Place a pan over medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side. Alternatively, air fry at 200°C until crispy and golden, 5-6 minutes (shifting halfway).
What should be prepared from my kitchen to make Chorizo & Lentil Stew?
Garlic, Oregano, Pork Chorizo, Sourdough Baguette, Spinach, Spring Onion, Tinned Lentils, Tomato, Tomato Paste, Vegetable Stock
How many calories does Chorizo & Lentil Stew have?
924 calories
How much fat content does Chorizo & Lentil Stew have?
grams