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Categories: Main courses, Sides

Lentils with chorizo

ONE of the best things about food is a syndrome I call Cone Contagion: You see someone eating an ice cream and you have to have one yourself. But I never associated it with anything nourishing until a friend happened ... Read more

Total time: 1 hour, 15 minutes (may vary depending on lentils) | Serves 6
Note: Use fresh (not cured) Spanish-style chorizo.
  • 1 1/2 cups Italian (sometimes labeled Umbrian) lentils (Colfiorito or Castelluccio)
  • 3 tablespoons olive oil
  • 1 medium onion, peeled and finely diced
  • 2 carrots, peeled and finely diced
  • 1 stalk celery, peeled and finely diced
  • 3 cloves garlic, chopped
  • 1 teaspoon ground cumin
  • 1teaspoon dried oregano, preferably Mexican
  • 1 bay leaf
  • 1 teaspoon salt, plus more to taste
  • 1 (28-ounce) can plum tomatoes
  • 3 links fresh chorizo (about 10 ounces), removed from casings and crumbled
  • Freshly ground black pepper to taste

Step 1Sort over the lentils to remove any stones. Rinse well in a sieve under cold running water and set aside.

Step 2Heat the olive oil in a heavy soup pot over medium-high heat. Add the onion, carrots, celery, garlic, cumin, oregano and bay leaf. Season with 1 teaspoon salt and cook, stirring often, until the vegetables are wilted but not limp, 8 to 10 minutes. Add the lentils; stir to mix well.

Step 3Strain the liquid from the tomatoes into the pot. Cut the tomatoes into rough dice and add to the pot. Add 4 cups water and mix well. Bring to a boil. Reduce the heat to a simmer and cook, stirring often, 15 minutes, or until the lentils start to soften.

Step 4Add the chorizo, return to a simmer and continue cooking and stirring until the lentils are soft but not mushy and the mixture is stewlike, 20 to 30 minutes longer (depending on the age of the lentils). You may need to add a little more water periodically. Season with more salt if needed and pepper to taste. Serve hot.

Each serving:
466 calories; 25 grams protein; 37 grams carbohydrates; 13 grams fiber; 26 grams fat; 8 grams saturated fat; 42 mg. cholesterol; 796 mg. sodium.
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