the arc chronicles, continued

chorizo and puy lentils

chorizo and puy lentils

I’m still refusing to go shopping – sorry – swimming for some food, so it’s back to the voyage of discovery of my cupboards.  Last night I found some fresh chorizos in the fridge, some small capsicum peppers, some cherry tomatoes (I tend to only buy cherry tomatoes in the UK – I find them closer to the ‘true’ flavour of a tomato, than the usual plastic tasteless rubbish that is usually peddled in this country) oh and some puy lentils… and I made…um… chorizo and lentil salmagundi!  Anyway, it went down very well with the boys.  This is what I did…

Serves 2


4 fresh chorizo

half an onion – finely chopped

small garlic clove – finely chopped

a capsicum pepper (or lots of small ones) – chopped

couple of handfuls of cherry tomatoes – quartered

1 1/4 cup of puy lentils (I used lentils from Merchant Gourmet – so much easier and no need to faff about pre-soaking etc. the night before)

balsamic vinegar

Put the lentils on to cook with the required amount of water etc. The Merchant Gourmet puy lentils work really well with this as the lentils are ready in approximately 20 minutes, giving you enough time to get the chorizo mix all cooked and ready, thereby providing you with a wonderful sense of accomplishment when all your timings come in, in unison! Chop the chorizo into slices, and start to fry them in a non stick frying pan.  No need to add any oil as the chorizo will provide all that.  After around 5 minutes, add the onions, after another five minutes add the capsicum, after another 5 minutes add the garlic and a few minutes turn off the heat after that add the tomatoes (purely because I don’t like them to be too cooked) and wait for the lentils to ready themselves.  Drain the lentils and pop into chorizo mixture and stir around and serve (with a drizzle of balsamic over the top, which really cuts through the oil and lifts the dish).


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