Ingredients for 5 people
Preparation
Finely chop the onion and cut the peppers into small squares. Fry them for a few minutes in a pan with olive oil. Add the chorizo (without the skin) cut into slices.
After 5 minutes, sprinkle with a large pinch of Espelette pepper, 2 sprigs of thyme, salt and pepper. Mix well. Add the lentils and cover generously with water.
Cover and simmer for about 35 minutes.