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Chorizo and Green Lentils

Prep: 10          Cook: 25          Total: 35          Serves: 2-4

This recipe combines the peppery flavours of green lentils with Chorizo Cantimpalo and garlic to create a delicious winter casserole. A hearty stew that is quick and easy to prepare, using simple store cupboard staples. Best served with lightly toasted, thick cut crusty sourdough bread.

Top tip: Also delicious with garlic bread served straight from the oven

Ingredients

1 tbs extra virgin olive oil

125g chorizo cantimpalo

1 onion, peeled and roughly sliced

2 cloves garlic, peeled and crushed

200g new potatoes (tatws) - halved

1 tbs tomato puree

400g chopped tomatoes

1 tsp paprika

1 x 400g tin of green lentils

Black pepper

Sea salt (to taste)

Sourdough bread** lightly toasted (optional)

Method

Heat oil in a sauté pan over a gentle heat. Skin and slice the Chorizo and cook over a gentle heat until the oil begins to run out of it. Remove the chorizo from the pan, set to one side.

Add the onions and garlic to the pan stir to coat with oil then put the lid on and sauté over a gentle heat, stirring occasionally until the onions and garlic have softened and turned translucent. Add the potatoes, chopped tomatoes and paprika. Stir and replace the lid. Simmer over a gentle heat for about 20 minutes until the tatws is cooked.

Add a little water  if the stew is too thick, then add the chorizo (and any juices), green lentils and season with freshly ground black pepper and sea salt. Cook for an additional 5 minutes. Serve in warmed bowls with thick-sliced, lightly toasted sourdough bread**

**Gluten free option serve with GF bread

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The Baker's Pig - Welsh Charcuterie & Smokehouse.

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