Lentils With Chorizo Greens And Yellow Rice Food

LENTILS WITH CHORIZO, GREENS AND YELLOW RICE

Steps:

• Make the lentils: Put 2 tablespoons olive oil in a heavy-bottomed soup pot or Dutch oven over medium-high heat. When hot, add onion, stir to coat with oil, and season well with salt and pepper. Cook, stirring, until softened and beginning to brown, about 5 minutes.
• Lower heat to medium, add chorizo and continue to cook mixture until chorizo has browned a bit. Add cumin, garlic and pimentón, and stir to combine.
• Add lentils to pot and pour in 6 cups water. Cover and bring to a boil over high heat, add 1 teaspoon salt, then turn down to a low simmer. Keep pot covered with lid ajar, and simmer gently, stirring occasionally, for 45 minutes, until well cooked and porridgelike. (Add a small amount of water to loosen slightly if necessary.)
• Add the chard, pushing down to help it wilt. Put on lid and cook 15 minutes more until chard is well cooked. Stir to combine with lentils.
• Meanwhile, cook the rice: Rinse rice well in a bowl of cold water until water runs clear, then drain. Put 2 tablespoons olive oil in a 2-quart saucepan over medium-high heat.
• Add onion and cook, stirring, until softened and starting to color, 3 to 4 minutes. Add rice and stir to coat. Add cinnamon, cloves, turmeric, salt and 2 1/2 cups water. Bring to a boil, then turn heat to very low. Cook for 15 minutes, then turn it off and leave to steam with the lid on for up to 30 minutes.
• To serve, put a large ladle of stewed lentils in a low wide soup bowl and place a large spoonful of rice next to it. Sprinkle with scallions.

EASY ONE POT LENTILS AND RICE

Steps:

• Cover the lentils with the water.
• Peel and crush the garlic cloves lightly with the back of a knife. Leave the cloves whole, so that they flavor the dish but can be removed if desired. (I leave them out of the kids' portions, and give them to my DH and myself).
• Add garlic to the pot, along with the bay leaves, cumin seeds and cinnamon. (DO NOT add salt at this point, as lentils will not cook properly).
• Bring to a boil. Cook at a boil until the lentils are just tender. This should take about 25 minutes, but may take longer dependig on the age of your lentils.
• Add the rice, salt and olive oil, and bring back to a boil.
• Stir, cover pot, reduce heat to low, and cook for 15 minutes.
• Check to make sure the rice is done, adjust seasonings, and serve. If there is still too much liquid in the pan, just let it sit uncovered for a few minutes.
• Enjoy!

LENTILS WITH CHORIZO SAUSAGE

Steps:

• Place lentils in pressure-cooker. Peel carrot, onion and garlic cloves. Add vegetables, whole, to pressure-cooker along with bay leaf.
• Cut chorizo into four pieces and add to cooker. Add cold water, salt to taste and paprika, bring to boil, uncovered.
• When it starts to boil, place pressure-cooker cover and seal. When the pressure-indicator rises let cook 8 minutes.
• Turn off heat, carefully move handle to safe position to eliminate pressure. Wait for all steam to clear and open.
• Discard bay leaf. Transfer onion, carrot and garlic to hand-blender receptacle and blend with hand blender. Return pureed vegetables to lentils, mix well and serve.

LENTILS WITH CHORIZO

Steps:

• Rinse lentils; place in large pot. Pour enough water into the pot to cover the lentils by 2 inches; add the chicken bouillon cube to the pot. Bring to simmer; cook until lentils are just tender, about 20 minutes.
• While lentils are cooking, heat a large skillet over medium-high heat. Cook chorizo until brown, 10 to 15 minutes. Remove from pan. In the same pan, lightly fry bacon until cooked but still soft, about 5 minutes. Remove bacon, leaving drippings in pan. Chop bacon.
• Cook the tomato, tomatillo, onion, and garlic in the bacon fat until soft, about 5 minutes. Stir in the water and cilantro; transfer mixture to a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree until smooth.
• Stir the pureed vegetables, cooked chorizo, cooked bacon, and cumin into the lentils and cooking water. Stir over medium heat until hot, about 5 minutes. Serve in bowls; top each bowl with a teaspoon of cotija cheese and a dollop of sour cream.

SLOW-COOKER BAKED BEANS WITH CHORIZO AND LIME

Steps:

• In a 6- to 8-quart slow cooker, combine the soaked beans, chorizo, onion, garlic, chicken broth, tomato purée, sugar, butter, tomato paste, onion and garlic powders, red-pepper flakes, cumin and paprika. Season with 1 1/2 teaspoons salt (or 2 1/2 teaspoons if using unsalted stock) and a generous amount of black pepper. Using a spatula, stir well to combine, then smooth the top of the mixture to submerge as many beans as possible. (It's OK if some poke out of the liquid.) Cover and cook on high until the beans are very tender, about 6 hours.
• Stir in the lime juice and cilantro. Taste, and add more salt or pepper if desired. Serve with hot sauce.

CHORIZO AND LENTIL STEW

Steps:

• In a large pan, heat 4 tablespoons of the oil and gently fry the chopped garlic, onion, carrot, leek, pepper and bay leaf for about 5 minutes or until soft. Add the smoked paprika and chopped tomato and fry for a further 3 minutes.
• Add the lentils and cover with the hot water. Season the lentils with salt and and simmer with the lid on for about 40 minutes, preventing the liquid from boiling as the lentils will split. Shake the pan now and again to thicken the liquid.
• Whilst the lentils are cooking, heat the remaining oil in a large frying pan and fry the chorizo sausages for 2 minutes on each side. Drain on to some kitchen paper and add to the lentil stew for the last 10 minutes of cooking.
• Once the lentils are tender, cover with a lid and allow to rest for 5 minutes before serving in warm soup bowls with some crusty bread and a glass of red txakoli.

LENTILS WITH RICE AND SPANISH CHORIZO SAUSAGE(LENTEJAS CON CHORIZO)

Steps:

• In a large pot put the lentil beans, chorizo sausage, green pepper, tomato, onion, garlic cloves, and 2 bay leaves.
• Cover with water 2 inches above the beans, sausage and vegetables.
• Mix in the Olive Oil and Smoked Paprika.
• Bring to a boil and simmer for 30 -40 minutes until the lentils are tender.
• Once the lentils are tender, add the white rice and simmer for an additional 20 minutes until the rice is tender.

LENTILS WITH TOMATOES

Steps:

• In a pot, bring the water to a boil, and stir in the lentils. Reduce heat, and simmer 20 minutes; drain.
• Heat the olive oil in a large skillet over medium heat, and saute the green bell pepper and onion until tender. Mix in the tomatoes, and season with salt and pepper. Stir in the lentils, reduce heat, and simmer 25 to 30 minutes, until the lentils are tender.