Squid and lentils stew

Winter is here with a dust of snow to remind us. Another few pictures taken on daily walks and some food to keep us feeling well.





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Recipe ~


A bag of frozen squids
Celery stick
Green lentils
Sherry (small glass)
2 tbsp of tomato concentre


Chop everything in small pieces, use a casserole dish and heat 2 tbsp of olive oil.
Brown the onion, celery chorizo and squids for a few minutes. Add the sherry and let it evaporate.

Add the tomato concentre, the carrots and lentils (rinse them as per package instructions) and use either some ready stock or water to cover the content.

Place the lid and cook slowly in 150 degree heat for a few hours. Check the level of water if too dry add a bit more water.

Serve with mash or rice with added fresh coriander when ready to serve.


*you may also want to check my Venison Oxtail and Lentils Stew.