Chorizo with Lentils and Roasted Red Capsicum
I have placed this in stews as I wasn't sure where to put it. This is a Spanish Tapas style dish, it is great on those days where you are not extremely hungry, but you can use a comforting snack.
I made this for the first time as I had some chorizo that I needed to use up. It was great. The flavours are just lovely, so much so that I have made it a few times since then. We like it served with some crusty bread on the side.
I love lentils, and the flavours that go into this work well together. I haven't tried it yet, but next I may try it over some cous cous, see if that works.
I always have chorizo in the freezer, they defrost quickly and can make an assortment of meals. Tinned Lentils now have become a pantry staple, so this is something that can now be whipped up when you need a quick meal or snack.
I made this for the first time as I had some chorizo that I needed to use up. It was great. The flavours are just lovely, so much so that I have made it a few times since then. We like it served with some crusty bread on the side.
I love lentils, and the flavours that go into this work well together. I haven't tried it yet, but next I may try it over some cous cous, see if that works.
I always have chorizo in the freezer, they defrost quickly and can make an assortment of meals. Tinned Lentils now have become a pantry staple, so this is something that can now be whipped up when you need a quick meal or snack.
Recipe
Recipe adapted from Janelle Bloom's cookbook 'Family Food and Weekend Feasts'
Serves 4-6
2 large red capsicum
2 tablespoons olive oil
2 large garlic cloves, thinly sliced
4 chorizo sausages, roughly chopped
400g can brown lentils, drained, rinsed
1 teaspoon smoked paprika
400g can diced tomatoes
2 fresh bay leaves
1 cup chicken stock
Toasted crusty bread, to serve
Serves 4-6
2 large red capsicum
2 tablespoons olive oil
2 large garlic cloves, thinly sliced
4 chorizo sausages, roughly chopped
400g can brown lentils, drained, rinsed
1 teaspoon smoked paprika
400g can diced tomatoes
2 fresh bay leaves
1 cup chicken stock
Toasted crusty bread, to serve
Roast the capsicums first. Cut the capsicums into quarters. Remove the seeds and the white membrane. Turn your grill onto high. Place the capsicums on a baking tray, skin side up, and place under the hot grill until they blacken and blister. Once black, place the capsicums immediately into a snap lock bag, seal it, and leave for 5-10 minutes, or until the blackened skins can be removed easily with your hands. Do not rinse them, just remove as much skin as is possible. Slice into thin strips and set aside for later.
Heat a frying pan over medium-high heat. Add oil and the garlic and sauté for 1-2 minute or until the garlic starts to colour and the oil becomes fragrant. Slide out the garlic pieces and discard.
To the oil add the chopped chorizo and fry for 6-8 minutes or until it has started to colour.
Add the lentils, sprinkle over the paprika, stir to coat. Add the tomatoes, bay leaves and stock, reduce the heat to low and simmer for 15 minutes or until thickened.
Remove the bay leaves, add in the roasted capsicum strips, stir to spread them out. Spoon into individual bowls, or place in a large bowl at the centre of the table. Serve with crusty toasted bread.
ENJOY!
To the oil add the chopped chorizo and fry for 6-8 minutes or until it has started to colour.
Add the lentils, sprinkle over the paprika, stir to coat. Add the tomatoes, bay leaves and stock, reduce the heat to low and simmer for 15 minutes or until thickened.
Remove the bay leaves, add in the roasted capsicum strips, stir to spread them out. Spoon into individual bowls, or place in a large bowl at the centre of the table. Serve with crusty toasted bread.
ENJOY!
