A meal in itself - summer or winter - full of bold flavours.   Travels well in a thermos for lunches on the go.

2 Tbs Olive oil

1 Large Onion, peeled and chopped

1 leek, chopped

2 large carrots, chopped

1 sweet potato, peeled and chopped

2 cloves garlic, peeled and chopped

100g chorizo, chopped (buy in a chunk)

Pinch dried chilli (optional)

1-2 tsp paprika

3 Tbs dried puy lentils, 

400g tin chopped tomatoes

Bunch of flat leaved parsley

Salt and pepper

1 - 1 1/2 litres chicken stock (Marigold Swiss Bouillon powder is good or any stock cube)

Bag (100g) of spinach (optional)

Heat the oil in a large heavy bottomed pan over medium heat; add the onion, leeks, carrots, sweet potato and garlic.  Mix well and gently fry for a few minutes

Add the chorizo, chill, paprika and finely chopped stalks of parsley, continue cooking for 1-2 mins

Add the tomatoes, stock, lentils, salt and pepper

Bring to the boil, cover with a tightly fitting lid and simmer for about 20-25 minutes until lentils are tender

Stir in spinach until leaves wilted, serve with a good sprinkling of chopped parsley

Serves 4