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Chorizo with Lentils

1 lb Lentils; (small brown/green "puy" type)
2 Leeks
1 Spanish onion
2 Carrots; chopped fine
1 Tomato; skinned, chopped fine
3 Cloves garlic
4 oz Belly pork; rind removed (reserved for dish) and chopped into lardons
6 oz Chorizo sausage; cut into large pieces
2 Bay leaves
1 Pinches thyme
4 tb Olive oil
Salt and black pepper
Glass white wine
1 1/2 pt Chicken stock


TO SERVE
Parsley chopped fine Knob of butter

Soak the lentils for 4 hours. Drain and rinse.

Saute the leeks, onion and carrots and pork belly with rind until cooked. Add the garlic, bay leaf, tomato and wine and cover with light chicken stock. Bring to the boil and simmer for about 30-35 minutes until each lentil is soft but not mushy.

Add the chorizo after 10 minutes. Simmer really slowly for best results. Check seasoning and remove bay leaves and pork rind then serve.

Add a knob of butter and stir through to give the dish a shine.




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