One large onion
One Chorizo ring (Spiced if you prefer HOT)
Two tablespoons of chopped parsley
Two tablespoons of chopped oregano
One tablespoon of tomato puree
One tablespoon Worcester sauce
A cup of Chicken stock
One clove of garlic
One tablespoon of olive oil
Two pints of water maybe more
Salt and pepper to taste
Chop the onion and crush the garlic, fry with the olive oil in a large saucepan, until golden.
Chop the Chorizo into 1cm pieces and add to the pan
Wash the lentils and add to the saucepan. Fry gently for about one minute.
Stir in the water and tomato puree, the herbs and the seasoning. Bring to the boil for five minutes.
Simmer for 20-30 minutes approximately until the lentils are soft (or to your taste). Add more water, or a drop of white wine, if the lentils are drying out before being cooked.
This dish can be cooked in the wood burning oven whilst it is at a low heat perhaps whilst the oven is warming up, or cooling down. It is best served with crusty fresh bread, preferably cooked in the oven.