1. Set oven to 200ºC.
Heat a large pan with oil over medium heat. Slice chorizo and add straight to the pan. Cook over medium heat until lightly browned.

2. Slice spring onions, dice (or grate) carrot and grate zucchini. Add to the pan as you go. Crush in garlic.

3. Season with 2 tsp cumin and 2 tsp smoked paprika. Stir in lentils, pour in tomatoes and 2 tins water. Add stock cube and simmer, covered, for 7-8 minutes.

4. Tear bread rolls into desired size. Toss with 2 tbsp olive oil and salt on a lined oven tray. Toast in the oven for 5 minutes or until golden and crunchy.

5. Adjust seasoning of the stew if needed.
Serve in bowls topped with chopped parsley and a side of toasted croutons.

Notes:
Add 1 crushed garlic clove to croutons! Cook croutons in a pan if you prefer!

No pork option - replacement is chicken stir-fry strips (450g).

Increase cooking time to 10 minutes or until cooked through. Season with an extra tsp of cumin and smoked paprika (use to taste).

chorizo 2-pack
Spring onion 1/2 bunch
carrot 1
zucchini 1/2
Garlic 2 cloves
Red lentils 100g
Crushed tomatoes 2 x 400g
Sourdough bread rolls 2-pack
Parsley 1/2 packet

From your pantry:
olive + oil (for cooking), salt, pepper, ground cumin, smoked paprika, stock cube of choice (1)