Spicy Chorizo With Lentils Beetroot Recipes

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.

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.

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.