Dish of Smoky Lentils & Chorizo
(click to enlarge)

Smoky Lentils with Chorizo


Colombia   -   Lentejas Ahumadas con Chorizo
Makes:
Effort:
Sched:
DoAhead:  		 4 #
***
1-1/4 hrs
Yes		 A very flavorful Lentil and Sausage dish, substantial, satisfying, and easily made in steps. Main dish or substantial side. See also Serving for mixed company.

1-1/3
14
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6
4
3
2/3
1/3
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4
2
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2
1
1
3
4
1
1/3
1
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ar
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ar
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oz
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oz
oz
cl
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t
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oz
oz
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T
T

T
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Lentils, green (1)
Chorizo (2)
-- Roasted purée
Tomatoes, Plum (3)  
Onion
Garlic
Salt
Pepper
---------
Carrots
Leeks
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Olive Oil ExtV
Smoked Paprika (4)
Bay Leaf (5)
Sherry, dry
Stock, Chicken
Salt
Pepper
Vinegar, Sherry (6)
-- Garnish
Cilantro
-- Serve with
Steamed Rice
Do-Ahead   -   (soak 3 hrs - 5 min work / purée 40 min)
  1. Rinse LENTILS and soak in cool water to cover for about 3 hours. Drain.
  2. Cut TOMATOES in half. Cut ONION into quarters. Peel GARLIC. Roast them on a hot comal, griddle, or iron pan, turning often, until they are very thoroughly browned. Remove them from the pan when sufficiently browned.
  3. Place all Roasted Purée items in a food processor, mixie, or blender and run until smooth.
  4. The Chorizo can also be cut and fried ahead if you wish.
Prep   -   (20 min)
  1. Peel CARROTS and cut into 1/4 inch dice. Trim LEEK to just white and light green (Measure is after trimming). Wash as needed. Cut into 1/4 inch dice. Mix.
  2. Cut CHORIZO into about 3/8 inch dice.
Run   -   (50 min)
  1. In a Dutch Oven or heavy bottomed pot (3 quart), heat 2 T Olive Oil. Stir in Carrot mix, then Bay Leaf and Paprika. Fry stirring over moderate heat just until Leeks have softened.
  2. Stir in Sherry for about 1 minute, then drained Lentils. Followed by Roasted Purée. Fry stirring a few minutes until it is bubbling.
  3. Stir in Stock. Bring to a boil, then turn to a simmer until the Lentils are tender but still hold their shape. Stir and scrape up the bottom of the pot frequently.
  4. Meanwhile   Pour diced Chorizo into a skillet and fry stirring often. Add some Olive Oil if Chorizo is not exuding enough fat to fry in. Fry stirring until medium browned, then set aside.
  5. Stir Vinegar into the lentils. You can stir in the Chorizo if you will be serving no vegetarians - otherwise hold it separately to be stirred into individual servings.
  6. Serve hot, garnished with Cilantro and with Steamed rice.
NOTES:

  1. Lentils, Green:

      Green hold together better than brown. use the smallest ones you can find.

  2. Chorizo:

      This should be a partially cured Spanish or Columbian cooking Chorizo. Bilbao, Butifarrita, Riojano, Colombiano, etc. or any combination. It MUST NOT be Mexican Chorizo. A quality Polish Kielbasa would be an acceptable substitute. The photo specimen was made with Morcilla de Cebolla, which is very dark. For details see our Iberian Sausages page.

  3. Tomatoes:

      These should be very ripe.

  4. Smoked Paprika:

      This is mostly a Spanish specialty, available on-line and in some multi-ethnic markets.

  5. Bay Leaf:

      The pattern recipe calls for "fresh bay leaf", so use it if you have it. I have it, but most folks won't, so use a dried Bay Leaf.

  6. Sherry Vinegar:

      If you don't have this, then use 1-1/3 T Red Wine Vinegar, as Sherry Vinegar is more acidic.

  7. Serving:

      If serving a mixed group including vegetarians, you will need to use Vegetable Stock rather than Chicken Stock, and hold the Chorizo aside to be stirred into individual servings. With the amount of Broth given, this recipe can be spooned onto a plate with rice. There will be enough liquid to sauce the rice lightly. If you use more broth and make it sort of soupy, it is best to serve in bowls and provide a bowl of rice at the table to be spooned in as desired.
  8. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste

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