Red lentil and chorizo stew {slow cooker}15

Posted on April 12, 2012 by ChristieDinner Time, Gluten Free

Sydney has suddenly got a bit chilly. Last night I wore my Winter PJs and socks to bed – yep, Autumn has definitely swept in with a vengeance.

It’s around this time each year when I get my slow cooker out of retirement and give it a good workout. Last year I was given a new one by Breville (see my review here) and it is the best slow cooker I have ever used. Seriously. (I’m not being paid to say this, I just really love it!).

It has an amazing removable cooking element that you can use on the stove top to brown items before returning it to the slow cooker to finish. Yes, you read that right – no washing up extra pots and pans! You can do it all in one. Genius.

After the indulgences of last weekend, you may be looking for something a little more fibre-packed and healthy. Well, you’re in luck because this stew is easy and can be and just as comforting. It incorporates soy milk for a bit of creaminess and nuttiness that really compliments the red lentils, but you could substitute cow’s milk if you prefer.

This stew is a cheap and filling meal that will feed the family while allowing you to get on with other things as it bubbles away in the slow cooker. Perfect for wet and chilly Autumn days, or anytime really.

If you don’t have a slow cooker, it can also easily be made on the stove top but you’ll probably only have to simmer it for about an hour or so until the lentils completely soften.

Do you have a kitchen appliance that you absolutely love?

Christie x

This recipe is proudly sponsored by Vitasoy. For more great soy recipes (including loads by me!) visit

Red lentil and chorizo stew

serves 4

  • 2 tablespoons olive oil
  • 1 brown onion, finely diced
  • 350g raw chorizo sausage (2 medium sausages)
  • 2 garlic cloves, chopped
  • 1 1/2 cups (300g) dried red lentils
  • 1 tablespoon paprika
  • 1 tablespoon tomato paste
  • 4 cups (1L) vegetable stock or water
  • 1 cup (250ml) Vitasoy Original soymilk (or regular cows milk)

1. Heat the olive oil in a large frying pan over medium heat. Add the onion, chorizo and garlic and sauté for 5 minutes until everything is lightly golden. Add the lentils, paprika and tomato paste and stir well for 10 seconds.

2. Transfer to the slow cooker and pour in the stock (or water) and soy milk. Stir well and season with salt and pepper.

3. Cook on high for 3 hours or low for 6 hours until the lentils are very tender and the stew is thick. Serve with crusty bread or rice.

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