Stewed Lentils With Chorizo
By Chef Max Straczek
This recipe will warm your bones with the smokiness of the chorizo and the earthiness of lentils...
10 min prep time
45 min cook time
Serves 4
Why we like it
This recipe is a perfect example of how simple ingredients, and a straightforward preparation can create so much flavour!
We’re building layers on layers of richness by rendering out the fat from the dry-cured Spanish chorizo and the bacon, then melding the flavours with butter.
This is a hearty, well-rounded meal that can be enjoyed on its own, but also pairs perfectly with crusty bread, a side of rice, or a fresh green salad.
However, it can be a bit heavy. Add the soft and runny yolk of a poached egg for a refreshing counterbalance of textures.
Ingredients
Preparation Notes
Green Lentils not only provide a rich source of protein and fibre but are also packed with potassium, folate, iron, and manganese.
While these nutrients are beneficial, to prevent any unwanted surprises, take some time to sift through the lentils and remove any hidden or unwanted small rocks or pebbles that can occasionally be found among dried lentils.
Afterwards, rinse the lentils in a fine mesh sieve and allow them to dry before cooking.
Making the recipe
Step 1
Sauté The Pork
- Over a medium-high heat, melt a large knob of butter in a large pan.
- Add the chorizo, and sauté to render out some of the fat. The butter will pick up some of the colour (and flavour) from the sausage.
- Add the bacon and continue to sauté for another 3-4 minutes
Step 2
Sauté The Vegetables
- Add the onions and carrots, and sauté until half-cooked, about 5 minutes.
- Add the mushrooms and garlic, then deglaze with red wine.
- Allow the mixture to reduce until the pan is almost dry, and the vegetables are cooked.
- Taste and season with salt and pepper.
Step 3
Cook The Lentils
- Add the rinsed lentils and the beef stock and stir to combine.
- Bring to a boil, and then simmer uncovered, stirring occasionally, until the lentils are tender, about 25-30 minutes.
Step 4
Finish & Plate
- Remove from the heat, and finish by stirring in two large knobs of butter, sliced green onion, and a splash of red wine vinegar.
- Plate, serve, and enjoy!
