Grilled chorizo with green lentils, garlic and tomato
Everdure
Rated 5.0 stars by 1 users
Servings
2
Cook Time
1 hour
Ingredients
-
170g (6 oz) green lentils
-
750g (1.65 lbs) chicken stock
- 2 cloves garlic, smashed with the back of a knife
- 1 cinnamon stick
- 4 whole cloves
- 2 bay leaves
- salt and freshly ground black pepper
-
250g (8.82 oz) chorizo, sliced thinly at an angle
-
30g (1.06 oz) olive oil
-
60g (2.12 oz) onion, peeled and finely chopped
-
60g (2.12 oz) carrot, peeled and finely chopped
-
60g (2.12 oz) celery, finely chopped
-
500g (1.1 lbs) tinned chopped tomatoes
-
20g (0.71 oz) fresh flat-leaf parsley leaves
- crusty bread, to serve
Directions
Turn the FURNACE™ or FORCE™ Grill to high heat and place a saucepan and a large frying pan onto the grill plates.
- In the saucepan, add the lentils, chicken stock, garlic, cinnamon, cloves and bay leaves, simmering until just cooked. Season with salt and freshly ground black pepper. Remove and discard the bay leaves, cinnamon stick, garlic and cloves then set aside, keeping the lentils warm until needed.
- Thread the sliced chorizo onto metal skewers and cook on the grill plate until charred. Remove and set aside.
- Using the heated frying pan, add the olive oil and add the onions, celery and carrots, cooking for 3 minutes or until they start caramelising. Tip in the tomatoes and chorizo (which should be slid off the skewers) and simmer for 25 minutes until the mixture slightly thickens.
- Combine the lentils and tomato mixtures and simmer for 5 minutes, adjusting the seasoning with salt and freshly ground black pepper as needed.
- Finely chop the parsley and scatter over the mixture. Delicious when served with crusty bread!
Recipe Note
This is an Everdure Recipe.
