I never appreciated lentils until I left home. Lentils were boring, weren’t they? And y’know, farty. I then discovered Indian dal and Spanish lentejas and the little French puy lentils and I’m not sure how it happened but I now love the little legumes. They’re cheap, they’re healthy, they’re tasty – what’s not to like? Well, ok, so they’re still a bit farty but we all can’t be perfect.
This recipe for lentils with chorizo is easy – if you didn’t want to mess up both a pot and a pan, you could fry the onion, garlic and chorizo in the pot and then chuck everything else in and set it to simmer. I wanted to get my lentils on first to save time that chilly weekday. It makes for a budget meal too as I reckon it costs about £1 a serving. You can bulk it out a bit more by adding potatoes too.
Poor Blai though! Just the look and smell of these triggered memories of terrible school lunch lentils; he admitted to feeling despair when presented with a bowl of them. Luckily (for him and me), he did proclaim enjoyment of the dish after a few spoonfuls! Hurrah!
Lentils with Chorizo
250g green lentils
1 bay leaf
1 tbsp tomato paste
1 clove garlic
a large pinch of dried chilli flakes
a large splash of dry sherry
1-2 tsp pimentón
salt and freshly ground black pepper
Pick through your lentils (you’re checking for stones), wash them thoroughly and cover them with plenty of water and set to boil. When it comes to a boil, reduce the heat till it’s at a strong simmer. Stir occasionally.
Peel and cut the carrot into large chunks and throw them, the tomato paste, and the bay leaf in with the lentils. Cut the chorizo into large chunks. Heat a frying pan over medium heat and throw in the chorizo and let fry in its own oil until the cut surfaces are golden. Stir the chorizo and its oil into the lentil pot.
Finely chop the onion. Place the frying pan back over the heat, add some olive oil and add the chopped onion and a large pinch of dried chilli flakes. Fry until the onion is golden. At this point, mince or chop the garlic and add it to the pan and fry until fragrant. Deglaze with the dry sherry and once all the alcohol has bubbled away, scrape everything into the lentil pot too.
Stir in the pimentón and continue simmering lentils until done – about 45 minutes altogether. Add more water if required during the simmering time – how thin you wish to have it is up to you. Add salt and pepper to taste and serve with some bread on the side.