Potato, Cabbage, And Red Lentil Stew

• 2 tbsp butter
• 2 medium onions, diced
• 250 g carrots, peeled and roughly chopped
• 500 g new potatoes, washed and roughly chopped
• 800 ml vegetable stock
• 1 tsp fennel seeds
• 150 g red lentils
• 1/2 small cabbage, roughly chopped
• 1 tbsp olive oil
• 250 g chorizo, sliced
• 1/2 bunch chives, finely chopped

1. In a saucepan heat the butter and fry the onions until soft. Add carrots and potatoes and cook for another minute. Deglaze the pan with the vegetable stock, add the fennel seeds and simmer for 25 mins. After 15 mins of cooking, add the lentils and in the final 5 mins, add the cabbage.
2. Heat the olive oil in a pan and cook the chorizo for 2-3 minutes, turning regularly. Add to the stew and season with salt, pepper and cumin to taste. To serve, divide between 4 bowls and garnish with chopped chives.

butter, onions, carrots, vegetable stock, fennel seeds, red lentils, cabbage, olive oil, chorizo, chives

Taken from recipes-plus.com/api/v2.0/recipes/16911 (may not work)