Ingredients
- 800 g dried Puy lentils
- 2400 g water
- 100 g carrots
- 100 g spring onions
- 100 g red peppers
- 100 g green peppers
- 100 g olive oil
- 4 tsp fine sea salt
- 4 tsp sweet paprika
- 1 vegetable stock cube (for 0.5 l)
- 300 g chorizo
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