Wednesday, March 11, 2015

Spanish-Style Lentils with Spinach

Another recipe from Mark Bittman's How To Cook Everything The Basics. This dinner got rave reviews! I was glad because we got to have lentils and spinach for dinner.

My version of Spanish-Style Lentils with Spinach-

2 tbsp olive oil
½ lb smoked chorizo, chopped
medium onion, chopped
1 tbsp paprika
1 c lentils, rinsed and picked over
2 bay leaves
½ c red wine
2 c water (or chicken or vegetable stock)
2 bay leaves
Salt and pepper

Put the oil in a large pot over medium heat. When it is hot add the chorizo and onion. Cook, stirring occasionally, until the onion is soft and the sausage begins to brown, 5 to 7 minutes. Add the paprika and stir and cook until fragrant, 1 minute.

Stir in the lentils, bay leaves, wine and water, raise the heat to high and bring to a boil Adjust the heat so the mixture bubbles gently. Cover and cook, stirring occasionally and adding more water if necessary to keep the beans submerged, until the lentils are no longer crunchy but are still a little too firm to eat, 20 to 30 minutes. Fish out the bay leaves.

Stir in the spinach, sprinkle with salt and pepper, and keep cooking until the lentils are fully tender, the spinach is wilted and the mixture is saucy and thick, another 5 to 10 minutes. Adjusting the seasoning and serve.

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