Chorizo with lentils

Chorizo with lentils

By
From
Rustic
Serves
4 as a starter

This rich, smoky dish is made even better by using top quality ingredients; we use Alejandro chorizo, which is produced in La Rioja region in Spain, Rioja wine and the Spanish Navarrico lentils, which you can buy ready-cooked, but you can use others if you prefer.

Ingredients

Quantity Ingredient
150ml extra-virgin olive oil, plus extra to serve
500g chorizo
1 large onion, finely chopped
4 garlic cloves, crushed
1 teaspoon paprika
350ml red wine
1kg tinned chopped tomatoes
1 teaspoon soft brown sugar
250g cooked lentils
salt
freshly ground black pepper
3 tablespoons flat-leaf parsley leaves, chopped
1 tablespoon Harissa, to serve

Method

  1. Heat the olive oil in a heavy-based frying pan over a medium heat.
  2. Add the chorizo to the pan and cook for 5 minutes, then remove with a slotted spoon to a plate and keep to one side.
  3. Turn the heat down to low and fry the onion in the same pan for about 5 minutes until translucent but not browned. Add the garlic and fry for another 3 minutes.
  4. Stir in the paprika and cook for a further 2 minutes. Pour in the red wine and cook for 3 minutes more. Add the tomatoes and sugar, and cook for another 5 minutes before adding the lentils. Cook for a final 20 minutes or so until the sauce has thickened.
  5. Stir through the parsley and transfer the lentils to a serving dish. Drizzle over some olive oil and top with the harissa paste. Serve hot with the chorizo and a glass of Rioja.
Tags:
English
Spanish
French
casual
entertaining
London
cafe
breakfast
lunch
dinner
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