Spicy Chorizo With Lentils Beetroot Recipes
SPICY CHORIZO WITH LENTILS & BEETROOT
A rustic salad of spicy Spanish sausage, storecupboard pulses and sweet beetroot
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course
Time 15m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 417 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 23 grams protein, Sodium 2 milligram of sodium
CHORIZO AND LENTIL STEW
Learn how to make a traditional Spanish Chorizo and Lentil stew with this classic recipe. The earthy flavour of slowly cooked lentils combined with some spicy chorizo sausage for the perfect winter warmer.
Provided by Javier De La Hormaza
Categories Spanish Soups & Stews
Yield 4
Number Of Ingredients 13
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.
SPICY LENTILS WITH CHORIZO
From Cooking Light. Serving size: 1 cup lentil mixture and 1 tablespoon cheese. Per serving: 306 calories, 8.3 g fat, 20.1 g protein,39.6 g carb, 12.8 g fiber, 15 mg cholesterol.
Provided by ratherbeswimmin
Categories Lentil
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 311.3, Fat 8.3, SaturatedFat 3, Cholesterol 14.9, Sodium 600.6, Carbohydrate 40.9, Fiber 16.3, Sugar 3.7, Protein 18.9
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- First prepare the tomatoes: bring a large pan of water to the boil and get a bowl with iced water ready. Cut crosses in the base of the tomatoes with a serrated knife and drop them into the boiling water for 10 seconds. Drain them with a slotted spoon into the iced water and drain the water immediately. Peel the skins off tomatoes, cut each in half horizontally and scrape out the seeds with a small spoon. Set the tomatoes aside and empty the pan they were boiling in.
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- Slice the chorizo and place the slices in a large dry frying pan or a wok. Place it over medium heat for about 10 minutes, flipping the sausage occasionally, until the chorizo is crisp and the fat has rendered. Remove the chorizo with a slotted spoon and add the onions and garlic to the pan. Cook stirring for 5 – 10 minutes until it softens.
- Add the tomatoes to the pan and turn the heat up slightly so the liquid cooks off without the tomatoes dissolving; halve any bigger pieces with a spoon whilst stirring. When the liquid is almost gone, add the lentils and chorizo into the pan. Sprinkle generously with salt, add the tomato puree, ground caraway, smoked paprika and red pepper flakes and cook over high heat, stirring, to get rid of any liquid brought in with the lentils.
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