Equipment
Ingredients
Main
- 35 ml olive oil, extra virgin
- 1 shallot, peeled and finely chopped
- 120 g carrot, peeled and finely chopped
- 2 garlic, finely chopped
- parsley, leaves and stems separated, both finely chopped
- 240 g lentils
- 4 chorizo sausages
- 200 g pepper, cut into 1cm wide strips
- 15 ml red wine vinegar
- 12½ g mint, leaves picked and finely chopped
- 2 g salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 1221 kcal
- Protein
- 62 g
- Carbohydrates
- 95 g
- Fat
- 67 g
- Fiber
- 18 g
- Sugar
- 11 g
- Sodium
- 449 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 13 g
- Polyunsaturated Fat
- 3 g
- Potassium
- 1491 mg
- Calcium
- 102 mg
- Iron
- 10.5 mg
- Magnesium
- 87 mg
- Phosphorus
- 458 mg
- Zinc
- 5.8 mg
- Vitamin A
- 694 mcg
- Vitamin C
- 147 mg
- Vitamin E
- 5.1 mg
- Vitamin K
- 112 mcg
- Vitamin B6
- 1.1 mg
- Thiamin
- 1.16 mg
- Riboflavin
- 0.40 mg
- Niacin
- 4.9 mg
- Folate
- 653 mcg
- Water
- 190 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Heat 10ml (2 tsp) of olive oil in a saucepan over medium heat (175°C/350°F). Add the chopped shallot, carrot, and a pinch of salt. Sauté for 5 minutes until the vegetables are soft but not browned.
Stir the chopped garlic and parsley stems into the saucepan. Cook for 1 minute until fragrant.
Add the drained lentils and 150ml of water to the saucepan. Simmer gently for 10 minutes.
While the lentils simmer, heat 5ml (1 tsp) of olive oil in a frying pan over medium heat (175°C/350°F). Cook the chorizo sausages for 10 minutes, turning occasionally, until they are firm and browned.
In a small bowl, combine the pepper strips, parsley leaves, and 5ml (1 tsp) of red wine vinegar.
Remove the lentils from the heat. Stir in the chopped mint and the remaining 10ml (2 tsp) of red wine vinegar.
Divide the lentils into two bowls. Top with the pepper mixture and the chorizo sausages. Drizzle with the remaining 20ml of olive oil and any fats from the frying pan.
Chef's Notes
- For a deeper chorizo flavor, consider using a semi-cured or cured variety, and render out its fat slowly to maximize flavor extraction.
- Don't overcook the lentils; they should be tender but still hold their shape, offering a pleasant bite. Pre-cooked or canned lentils are convenient but rinse them well to remove excess sodium.
- Roasting the peppers yourself will add another layer of smoky sweetness. If using jarred roasted peppers, ensure they are well-drained.
- The mint and red wine vinegar add a bright, fresh counterpoint to the richness of the chorizo and earthiness of the lentils. Adjust the amount to your preference.
- The final drizzle of olive oil and chorizo fat adds richness and helps meld the flavors. Use a good quality extra virgin olive oil for the best taste.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Lentils may become slightly softer upon thawing.
Reheating: Warm in a saucepan over medium heat with a splash of water.
Troubleshooting
Lentils are too dry or sticking to the pan
Cause: Evaporation rate was too high during simmering.
Fix: Stir in an additional 20-30ml of warm water until the consistency is loose.
Prevention: Ensure the heat is kept at a low simmer and the pan is not too wide.
Cultural Context
This dish draws inspiration from the robust flavors of Spain, where lentils and cured meats like chorizo are staples. It reflects the hearty, rustic cuisine often found in its regions, combining simple, wholesome ingredients into a satisfying meal that's both nutritious and flavorful.
