Thursday, May 9, 2013

Lentils with Chorizo and Kale

But we had sausage last night! This recipe is a variation on a Food & Wine recipe, Lentils with Smoked Sausage and Carrots. I had the carrots but I also had kale.

We both of enjoyed this. The kale was not overpowering and the Chorizo added almost enough spice to the dish. I also added a Parmesan rind to the pot, couldn't hurt!

Lentils with Chorizo and Kale

Ingredients -
2 tablespoons cooking oil
1 onion, chopped
2 carrots, halved lengthwise and cut crosswise into 3/4-inch pieces
1 pound lentils (about 2 1/3 cups)
1 quart water
1 1/4 teaspoons salt
1 bay leaf
1 piece of Parmesan rind
1 teaspoon dried thyme
1 pound Chorizo cut diagonally into 3/4-inch slices
1 head of Kale, rinsed and removed from the stem and roughly cut
3 tablespoons chopped fresh parsley

Method -
In a large saucepan, heat the oil over moderately low heat. Add the onion and carrots. Cook, stirring occasionally, until the onion is translucent, about 5 minutes.

Add the lentils, water, salt, bay leaf, Parmesan rind and thyme. Bring to a boil, reduce the heat, and simmer, partially covered, until the lentils are almost tender, about 20 to 30 minutes. Discard the bay leaf.

Stir in the Chorizo, kale and parsley. Cook until the lentils are just tender but not falling apart and the Chorizo is warm, about 15 minutes longer.

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