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Name: Lentils and chorizo
Yield: 2
Ingredients: 2–3 tbsp extra virgin olive oil; 1 banana shallot, peeled and very finely chopped; 1 carrot (approximately 120g/4½oz), peeled and very finely chopped; 2 garlic cloves, finely chopped; small handful fresh flatleaf parsley, leaves and stems separated, both finely chopped; 400g tin green or Puy lentils in water (drained weight 240g/8¾oz); 4 chorizo sausages for cooking (approximately 240g/8¾oz total); 200g/7oz roast peppers from a jar, cut into 1cm/½in wide strips; 1 tbsp red wine vinegar; 12.5g/½oz fresh mint, leaves picked and finely chopped; salt

Home cooks rate every recipe on two things that matter: how good it tastes and how much work it takes. Find the dishes that pay you back.

A plated home-cooked dish on a rustic wooden table

Taste

9/10

Effort

3/10

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