Spicy Breakfast Lentils with Mushroom and Vegan Chorizo

This is the most perfect kick-start breakfast to get you going in the mornings. A kick of chilli and wonderful spices will have your taste buds tingling and your body feeling ready for the day ahead. This really is a sensational dish and not just for breakfast, but perfect at any time of the day. Serve with hot buttered toast or with a grain of your choice.

45 Minutes

Serves 2

? kcal per serving

METHOD

Heat the oil in a pan, and fry the onions and garlic with a pinch of salt, and cook over a medium heat for 4-5 minutes until the onions have softened and started to caramelise.

Add the mushrooms and chorizo and continue to cook for a further 2-3 minutes.

Now add the tomatoes and water, along with the chilli, paprika, salt, pepper and agave nectar and bring to a simmer. Cover and cook for 25 minutes until the tomatoes have broken down.

Now add the lentils and cook, uncovered,  for a further 10 minutes allowing for the sauce to thicken. Add the herbs and stir well.

Serve with toast for breakfast or with a grain of your choice for a more substantial lunch dish.

RECIPE NOTES

This will keep for 2-3 days if kept in a sealed container in the refrigerator. If you want a quick breakfast, you will just need to heat up a portion in the microwave or on the hob.

RECIPE TIPS

If you cannot find vegan chorizo, then substitute with some chopped vegan sausages, such as spicy Tofurkey sausages, which work equally well in this dish.