Lentils with Chorizo

This is warming dish, usually suited for winter, but also ideal for those cold wet autumn days.

In a large frying pan, saute some diced onions, pepper and pancetta. I added some stock and tomato puree and simmered for about ten minutes before adding the sliced cooking chorizo. This I cooked for a further five minutes.

The next stage was to add the lentils, I usually use tinned green lentils. I finished the dish with some basil, though parsley would have been better. I did in fact (as you can see from the photograph) serve this with some cooked sausages, but this probably isn’t necessary.

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