Chorizo with red wine and lentils

In a heavy based deep frying pan heat a generous glug of olive oil and cook the onion and leek for 5-10 minutes or until softened. Add the garlic and cook for another minute. Add the lentils, wine, stock and thyme, then cook on a medium heat for 30 minutes partially covered.

Meanwhile chop the chorizo into large pieces and peel off the skin. When 30 minutes is up, add the chorizo to the pan and continue to cook until the liquid has evaporated. If the lentils still have too much bite, add a little more water and continue to cook, covered.

Taste, stir through the parsley and season with salt and pepper.