Lentil stew with chestnut mushrooms

Name: lentil stew with chestnut mushrooms
Total time: 20 min
Yield: 4
Ingredients: 250 gram chorizo sausage; 2 leeks; 1 winter carrot; 2 tin can lentils; 2 teaspoon dried thyme; 250 gram Chestnut mushroom; 1 brown baguette

Ingredients

Directions

Cut the sausage into thin slices and fry them in a frying pan over a low heat until grease comes out.
Turn the heat higher and fry the chorizo until crispy brown.
In the meantime cut the leek into rings of one cm and the carrot into slices of half a cm thick.
Drain the lentils and collect the moisture.
Spoon the chorizo slices from the fat on a plate.
Pour half of the chorizo from the frying pan into a frying pan.
Fry the leeks and carrot in the frying pan for four minutes.
Put the lentils, thyme, salt and pepper through.
Warm everything well while stirring.
If necessary, add a dash of lentil fluid.
Fry the mushrooms in the frying pan with chorizovet brown and done in four to six minutes.
Spoon the mushrooms and chorizo through the lentils.
Serve the dish in deep plates.
with baguette.