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28 February, 2021

Lentils with chorizo

Posted in : Recipes on by : Chef/Writer Tags:

Lentils with chorizo

I like using French lentils but you can go with any small greenish-brown lentils.

Ingredients

  • 4 cups green lentils
  • 3 inches dry-cured Spanish chorizo (diced)
  • 12 onion (chopped)
  • 1 carrot (diced)
  • 1 head garlic (whole)
  • 1 bay leaf
  • 3 springs thyme (fresh)
  • Kosher salt
  • EVOO
  • water (to cover the lentils by 2-3 inches)

Garnish

  • 1/2 shallot (minced)
  • 1 garlic clove (minced)
  • 7 parsley leaves (chopped)
  • 1/2 tsp cherry vinegar

  1. Rinse the lentils let them rest, covered in water for 5 minutes. Drain and discard water.

  2. Heat a heavy bottom saucepan to medium, add a splash of oil and combine the onions, carrots, thyme, and chorizo, and sauté for 2-3 minutes. Add the lentils, whole head of garlic, and cover with water by 2-3 inches, season with salt, not too much salt, you can always add more at the end. The chorizo is salty. Bring to a boil over medium- high heat. Reduce heat to a simmer. Cover and cook for 20 minutes.

  3. Meanwhile, prepare the garnish. Mince the shallots, garlic, and parsley and set aside.

  4. Remove the lentils from heat. Pick out the whole head of garlic, thyme, and bay leaf. Taste to make sure the lentils are fully cooked, but not over cooked. Adjust seasoning. Add vinegar serve and add garnish to each individual plate.