Lentils With Chorizo Red Wine Food

RED WINE BRAISED FRENCH LENTILS

Steps:

• Parboil the lentils 5 minutes and drain. Set aside.
• Heat 1 tablespoon of olive oil in a medium saucepan or Dutch oven over medium-high heat. Add the onion, celery, and carrots. Sauté 5 minutes until lightly browned.
• Add garlic, tomato paste and sage. Cook 1-2 minutes more, stirring frequently.
• Stir in wine, water, mustard, lentils, bay leaf, salt and pepper. Bring to a boil, reduce to simmer. Gently simmer partially covered for 25 minutes or until tender, stirring occasionally.
• Meanwhile, heat remaining 2 teaspoons of olive oil in a sauté pan over medium-high heat. Add pearl onions; season with salt and pepper. Sauté 5-7 minutes until tender and caramelized, stirring frequently.
• Once lentils are tender, add the spinach a couple handfuls at a time allowing each addition to wilt before adding the next.
• Stir pearl onions into the lentils. Remove bay leaf.
• Serve warm in bowls with toasted bread of choice or as a side dish. See post for additional serving suggestions. Enjoy!

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.

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.

LENTILS WITH CHORIZO & RED WINE

Steps:

• Fry the onion and garlic in a little oil then add the lentils, red wine, stock, vinegar and thyme.
• Simmer gently for 30 minutes until tender, add the chorizo for the last 5 minutes of cooking time. Season with salt and pepper.
• Stir through the parsley.
• Serve with lots of crusty bread.

SOUPY SPANISH LENTILS WITH CHORIZO AND MANCHEGO TOAST

Steps:

• Heat olive oil over medium-high heat in a large skillet or deep saute pan. Place sausages in the pan and cook 6-7 minutes, turning to brown on all sides. Transfer to a plate. (Sausages will not be cooked all the way through at this point.)
• Place onion in the hot fat. Reduce heat to medium and cook 7 to 8 minutes or until beginning to soften. Add the celery and cook 4 to 5 minutes more.
• Add the garlic, stir until fragrant. Add the chopped roasted red bell pepper, the tomato paste, the wine and cook 1 minute.
• Add 4 cups of chicken broth and bring to a boil. Add the lentils, smoked paprika and crushed red pepper flakes. Bring to a boil.
• Slice chorizo into 1/4 to 1/3-inch slices. Add to the pan with the lentils.
• Reduce heat, cover slightly and simmer 30 to 45 minutes or until lentils are tender, adding additional chicken broth as needed to maintain a "soupy" consistency. Add red wine vinegar and adjust seasoning with salt and black pepper. Stir in parsley. Let rest while making the toast.
• Preheat broiler on high. Combine softened butter and garlic. Spread over the slices of bread then top with grated cheese.
• Place on a baking sheet then place under the broiler for 2-3 minutes or until hot and bubbly.

SPICY LENTILS WITH CHORIZO

Steps:

• Heat oil in a large pot over low heat.
• Add in onion and the next 4 ingredients; cook for 10 minutes or until tender, stirring often.
• Add broth and the next 5 ingredients; bring to a boil.
• Lower heat and simmer 30 minutes or until lentils are tender.
• Stir in salt.
• Ladle into individual bowls and sprinkle with parmesan cheese.

RED LENTIL & CHORIZO SOUP

Steps:

• Heat the oil in a large pan. Add the chorizo and cook until crisp and it has released its oils. Remove with a slotted spoon into a bowl, leaving the fat in the pan. Fry the onion, carrots and cumin seeds for 10 mins until soft and glistening, then add the garlic and fry for 1 min more. Scatter over the paprika and sugar, cook for 1 min, then splash in the vinegar. Simmer for a moment, then stir in the lentils, and pour over the tomatoes and chicken stock.
• Give it a good stir, then simmer for 30 mins or until the lentils are tender. Blitz with a hand blender until smooth-ish but still chunky. Can be made several days ahead or frozen for 6 months at this point. Serve in bowls, drizzled with yogurt and olive oil, scattered with the chorizo and a sprinkling of paprika.

SAUTéED CHORIZO WITH RED WINE

Steps:

• Heat the oil in a large frying pan and gently sauté the onion for a few mins until softened. Add the garlic and cook for a few mins more.
• Push the onion and garlic to the side of the pan and add the chorizo. Brown all over, then add the wine and stir in the honey.
• Cover and cook gently for 5 mins or until the sausages are cooked through and coated with the sauce. Add a splash of water if the pan is looking dry. Serve scattered with parsley and some crusty bread to mop up the spicy juices.

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.

SPICY CHORIZO WITH LENTILS & BEETROOT

Steps:

• Heat a large pan, add a drop of the olive oil, and cook the onion and chorizo for a few mins until starting to colour.
• Tip in the lentils with the beetroot wedges, vinegar, remaining oil, some seasoning and 1 tbsp water. Cover the pan and heat for 1 min to warm through. Pile into a bowl, toss through the rocket and serve.

CHORIZO SAUSAGE, MUSHROOMS AND LENTILS

Steps:

• Heat the oil in a heavy based saucepan. Add the bacon and cook over medium heat until it is golden and has released its fat.
• Add the onion, carrot, celery, leek, bay leaves, thyme and garlic to the pan and cook 8 to 10 minutes, stirring from time to time. Add the sliced mushrooms, and cook a few more minutes until mushrooms have softened.
• Meanwhile, brown the sausages, then cut them into 1/2 inch pieces.
• Add the wine, stock and sausages to the pan and bring to the boil.
• Reduce heat and simmer the mixture for 20 minutes. Give it a stir from time to time, and add a little more red wine or stock if necessary.
• At the end of this time, add the lentils.
• Fold in the spinach and parsley and cook until wilted.
• Season to taste with salt and pepper, and serve piping hot.