Grilled chorizo with green lentils, garlic and tomato



2 servings


  • 170g green lentils
  • 750g 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 chorizo, sliced thinly at an angle
  • 30g olive oil
  • 60g onion, peeled and finely chopped
  • 60g carrot, peeled and finely chopped
  • 60g celery, finely chopped
  • 500g tinned chopped tomatoes
  • 20g fresh flat-leaf parsley leaves
  • crusty bread, to serve


Turn the FURNACE or FORCE BBQ 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!

This is an Everdure Recipe