This is a firm favourite of ours and is a twist on a traditional hot pot!

Ingredients

• 2 tsp Co-op sunflower oil
• 2 Co-op red onions, peeled and sliced
• 70g Co-op diced chorizo
• 1 yellow and red pepper, deseeded, cut into chunks
• 350g pack Co-op chicken breast mini fillets, cut into 2.5cm chunks
• Large pinch chilli flakes
• ½ stock cube dissolved in 175ml boiling water
• 400g can Co-op Italian chopped tomatoes
• 250g pack ready to heat Puy lentils or 400g can lentils, rinsed and drained
• Few sprigs Co-op flat leaf parsley, chopped, optional
• Crusty bread, to serve, optional

Method

Heat oil in a large frying pan or flameproof casserole dish. Add onions and chorizo and cook over a medium heat for a few minutes until the onion has started to soften. Add the peppers and chicken, and cook, stirring occasionally for 8-10 minutes until the chicken is golden. 

Add the chilli flakes, stock, tomatoes and lentils, bring to a simmer and cook for a further 5 minutes until slightly reduced. Scatter with parsley and serve.