Ingredients

• 115g (4oz) Puy lentils
• 115g (4oz) red Camargue rice
• 1 onion, quartered
• 1 carrot, cut into four
• 1 stick celery, cut into four
• 30ml (2 tbsp) olive oil
• 175g (6oz) diced pancetta
• 4 tomatoes, skinned, quartered and deseeded
• 1 clove garlic, halved
• 4 sprigs lemon thyme
• 150ml (¼ pint) red wine
• 115g (4oz) chorizo, skin removed and cut into thick slices
• 45ml (3 tbsp) chopped flat leaf parsley
• salt and freshly ground black pepper

Tools

• Food Processing Attachment
• Pro Slicer / Grater

Method

1. Place the lentils and rice in a saucepan, cover with boiling water and cook for 20-25 minutes, until tender. Drain, refresh under cold running water and drain thoroughly.
2. Fit the Food Processing Attachment with the knife blade, place the onion, carrot and celery in the bowl and using the pulse setting, chop the vegetables. If using the High Speed Slicer Shredder fit the thick slicing disc and slice the vegetables.
3. Place in a heavy based saucepan with the olive oil and pancetta and cook for 8-10 minutes.
4. Place the tomatoes, garlic and thyme in the Food Processing Attachment and chop, or chop by hand. Add to the saucepan and cook for 3-4 minutes, stirring. Add the red wine and chorizo and simmer for 5 minutes.
5. Stir in the lentils and rice and heat through. Just before serving stir in the parsley and season to taste with salt and freshly ground black pepper.

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