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Posts Tagged ‘green lentils’

A dish to see off the winter chill.
This is adapted from a recipe by Australian cookery writer Jody Vassallo and is a relatively quick all-in-one dish for small company.
It took me about 50 minutes from arriving back from the market to turning off the gas under the casserole.
Chorizo–sausage of the moment–to be eaten in moderation of course!

If made earlier in the day, you may need extra water when reheating it, as the lentils will continue to absorb the liquid–but it shouldn’t be swamped.

2 chorizo sausages–I prefer spicy ones–sliced into round chunks

2 tablespoons of olive oil

1 onion–chopped fine

1 carrot–chopped fine

1 stick of celery–chopped fine

1 small fennel bulb–outer casing and core  removed–chopped into small chunks

50 gms/2 oz pancetta or bacon–chopped

1 teaspoon of smoked paprika

120 ml/4 fl oz white wine

2 garlic cloves–peeled but left whole

a couple of bay leaves

250 gms/ 8oz green or puy lentils–the small grey-green ones–washed and drained

1 litre of water–with extra to hand

salt and pepper

a small bunch of parsley–chopped

Heat the oil in a medium casserole and fry the sausage and pancetta/ bacon until lightly coloured.

Remove and set aside on kitchen paper.

Add the onion, carrot, celery and fennel and cook these in the same sausage-informed oil for about seven minutes–until they too have lightly coloured.

Return the sausage and bacon to the casserole, sprinkle over the smoked paprika, add the wine, the garlic and the bay leaves.

When the wine has evaporated, add the lentils and  the litre of water.

Bring up to the simmer, cover and cook until the lentils are tender, about 20–30 minutes.

Season well and serve in warm bowls with the parsley sprinkled over and a swirl of olive oil perhaps.

steaming bowl of lentils and chorizo!

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