As the days get shorter and the weather gets colder, a lovely bowl of steaming lentils with a burst of chorizo flavour is like getting a big warm hug. This can be served as a main dish, with some bread on the side, or is a lovely side for any firm, white fish or salmon.
We love the simplicity and ease of using tinned or jarred lentils for this recipe, which means no soaking lentils overnight. The pimentón in the chorizo releases its flavour into the lentils making it a dish that tastes like you have been cooking for hours when in reality you whipped it up in minutes.
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients
Serves 4
300g of Ortiz cooking chorizo , sliced into thick pieces.
2 x 500g cans of lentils
A good lug of Spanish extra virgin olive oil
2 tablespoons of sherry vinegar
Some flat leaf parsley
Directions
Fry the sliced chorizo for about 4 minutes in a hot dry pan (the chorizo will release its lovely oils into the pan). When it starts to crisp up, drain the liquid from both cans/jars of lentils and add them to the pan with the chorizo. Heat thoroughly and drizzle some extra virgin olive oil on top.
Once heated through, add the sherry vinegar, stir and sprinkle with chopped parsley for some freshness and colour.
Que aproveche!