This is slightly adapted from Allegra McEvedy's recipe in the Guardian. I did look at it sideways initially and wonder if rosemary really went with chorizo, but I'd forgotten about my lovely chorizo, chicken and rosemary risotto...it's genius.
Anyway, this will serve probably about 3 people, or 4 with some bread.
1 pack of Toulouse sausages (ie, 6. Sainsbury's sell them), each sausage cut into 4
1 sausage-sized piece of chorizo, peeled and chopped into lumps
1 big onion, diced
1 big carrot, peeled and diced
4 sprigs of fresh rosemary, chopped
a big squeeze of garlic paste, or 3 cloves, crushed
1 whole red chili
200g red lentils
chicken stock to cover and cook
Brown the chopped Toulouse sausages in a pan and then take them out and put to one side.
In the same pan, saute the onion and carrot til slightly softened, then add the chorizo and allow to cook for a few minutes. Follow this with the garlic and rosemary, and allow that to cook in too.
Add the sausages back to the pan along with the lentils and the stock. Put the whole chili in as it is, cover and allow to simmer until the lentils are soft and the stock is mostly sucked up. Give it a few minutes extra if you want it dryer, but I quite like it a bit soupy if you're having bread with it.