Lentils With Chorizo Sausage Food

ITALIAN SAUSAGES WITH LENTILS

Steps:

• For the lentils:
• Put 2 to 3 tablespoons of the oil into a good-sized saucepan (and one that has a lid that fits) on the heat and when it's warm, add the chopped onion. Sprinkle with salt (which helps prevent its browning) and cook over low to medium heat until soft (about 5 minutes). Add the lentils, stir well and then cover generously with cold water. Bring to the boil, then cover and let simmer gently for 1/2 an hour or so until cooked and most, if not all, the liquid's absorbed. I don't add salt at this stage since the sauce provided by the sausages later (and which will be poured over the lentils) will be pretty salty itself. So, wait and taste. And remember, you can of course cook the lentils in advance.
• Anyway, when either the lentils are nearly ready or you're about to reheat them, put a heavy-based frying pan on the burner, cover with a film of oil and add the bruised garlic. Cook for a few minutes then add and brown the sausages. When the sausages are brown on both sides - which won't take more than 5 minutes or so - throw in the wine and water and let bubble up. Cover the pan, either with a lid or aluminum foil, and cook for about 15 minutes. Using a fork, mash the now-soft garlic into the sauce and taste for seasoning, adding a little more water if it's too strong.
• Remove the lentils to a shallowish bowl or dish (I evacuate the sausages from their cooking pan, plonk the lentils in, then proceed) then cover with the sausages and their garlicky, winey gravy. Sprinkle over some flat-leaf parsley.

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.

SAUSAGES AND GREEN LENTILS WITH TOMATO SALSA (SALSICCE CON LENTICCHIE VERDI E SALSA DI POMODORO)

Steps:

• First things first, get your salsa on the go. Put a little olive oil into a pan, add the onion and sliced garlic, throw in the cinnamon stick and a good crumbling of chilli, and fry on a gentle heat for 10 minutes until the onions are soft and sweet. Now turn the heat up and add your red wine vinegar - it will steam and might even make you cough but this is a normal reaction! Then turn the heat down to low and add your tinned tomatoes, chopped up. Simmer slowly for half an hour while you get on with your lentils.
• Put a pan of water on for your broccoli and preheat the oven to 200ºC/400ºF/gas 6. Put the lentils into a pot, cover them with water, and add the 2 whole cloves of garlic, the bay leaf and some tied-up stalks from the parsley. Simmer for around 20 minutes, making sure that you've got enough liquid covering the lentils. Toss your sausages in a little olive oil and put them in a roasting tray in the preheated oven for 25 minutes or until golden and crisp. Drop your broccoli into boiling water for a few minutes when the sausages come out of the oven. When done, drain in a colander and toss in a bowl with a squeeze of lemon juice and some extra virgin olive oil.
• Once the lentils are cooked, remove the parsley stalks and bay leaf and pour away most of the water from the pan. Mash the garlic cloves up with a spoon, mix in with the lentils and dress them using 4 tablespoons of good extra virgin olive oil and 1 or 2 tablespoons of good vinegar. Throw in all your finely chopped parsley leaves, mix and season.
• Remove the sausages from the roasting tray and pour away any fat. Tip the lentils into your serving bowls. Remove the cinnamon stick from the salsa rossa and discard it, then season well to taste and spoon it over your lentils. Place 2 sausages, either sliced or whole, on top. Sprinkle with the thyme and serve with a big bowl of steaming broccoli.

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 CHORIZO AND RED LENTIL SOUP WITH KALE

Steps:

• Set a large pot or Dutch oven over medium-high heat. Add the chorizo and cook, breaking the sausage into small pieces and stirring occasionally, until the chorizo is browned, about 8 minutes.
• Add the kale, onion, carrots, celery and garlic and cook, stirring occasionally, until the vegetables are just starting to become tender, about 5 minutes. You should hear a steady sizzle from the pot; adjust the heat as needed. Season with salt and pepper.
• Add the chicken broth, tomatoes and lentils, and bring to a boil. Reduce the heat to low, cover and gently simmer, stirring occasionally, for 20 minutes, or until the lentils are soft.
• When ready to serve, taste and adjust the seasonings. Serve hot with crusty bread. Leftovers can be refrigerated in an airtight container for up to 7 days.

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.

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.

SAUSAGE AND LENTILS

Steps:

• Combine water, lentils and onion in a saucepan over medium heat. Bring to a boil, and cook for about 15 minutes. Add sliced sausage, and season with cumin, salt and pepper. Simmer until lentils are tender, about 5 to 10 more minutes.

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.

BASQUE CHORIZO AND LENTIL SOUP

Steps:

• Place the lentils in a large soup pot.
• Add enough cold water to cover them by 3 inches.
• Bring the lentils and water to a boil over medium-high heat, reduce the heat to low, and add the whole sausages and 2 tablespoons of the olive oil.
• Cook the lentils for about 45 minutes.
• Add the potatoes, carrots, onions and green and red peppers, and cook for about 20 minutes longer, until the vegetables are fork-tender.
• Cut each chorizo in half, and serve 1 piece to a bowl.
• Season to taste with salt, and serve.

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.

SPANISH LENTIL SOUP WITH CHORIZO

Steps:

• Soak the lentils in cold water for an hour prior to cooking.
• Heat olive oil on low heat, add onion and garlic. Sautée until onion begins to look translucent and garlic browns a little.
• Add water and lentils, bring to a boil and reduce to a simmer. Add potato.
• Add chorizo, in one inch slices.
• Cook until lentils get soft and expand and chorizo filling strains against natural casing, about 40-45 minutes.
• Serve warm with crusty bread.

LENTIL AND CHORIZO SOUP

Steps:

• Toast the chiles in a dry, cast iron skillet over medium-high heat until brown all over; they will soften, bubble and release their aroma .Place the chiles in a saucepan with the water. Bring to a boil, reduce to a simmer and cook 5 minutes, or until soft. Transfer the chiles with their water to a blender or food processor and puree until smooth. Reserve.
• Fry the bacon in large heavy stockpot over medium-high heat, about 4 minutes. Stir in the chorizo and saute 3 minutes longer, or until browned. Spoon out excess fat. Add the onions and cook, stirring occasionally, until golden. Then stir in the garlic and cook for a few minutes to release its aroma. Add the lentils and reserved chile puree and saute an additional minute.
• Pour in the stock or water. Bring to a boil, reduce to a simmer and cook 10 minutes, occasionally skimming and removing the fat from the top. Stir in the carrots, celery, salt and pepper. Cook over medium-low heat, covered, for about 40 minutes, skimming and discarding the fat from the top. Sprinkle with the chopped parsley and cilantro and serve hot, with the lime wedges if desired.

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.

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.

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.