This recipe will help you get through the winter blues. Precious ingredients come together for a rich, lush dish full of character and warmth. Serve it in a bowl with a slice of really good bread and enjoy!
One-pan smoky Chorizo & Beluga Lentils
-350g soft chorizo, casings removed
-2 cups diced potatoes (approximately 3 small potatoes)
-½ leek, sliced
-1 large poblano, diced (stem and seeds removed)
-1 cup cherry tomatoes, halved
-1 small red pepper, diced
-2 garlic cloves, minced
-½ cup beluga lentils, uncooked
-1 heaped tbsp tomato paste
-1 heaped tbsp Diced Chipotles (or more to taste)
-1 heaped tsp smoked paprika
-1 cube chicken stock (optional)
-1 tsp oregano
-½ cup tomato sauce or passata
-1 cup of water (or more if needed)
- salt and pepper to taste
-1 tbsp olive oil
1 Set a large pan to medium-high heat and add the olive oil once hot. Add the chorizo, without the casings, and break it down with the back of a spoon until it starts browning.
2 Add the potatoes and mix with the chorizo. Cover the pan with a lid and let it cook for 10 minutes.
3 Add the leeks and pepper to the pan and stir around for a few minutes until the leeks start to soften.
4 Add the tomato paste, garlic, chipotles and oregano and stir for a few seconds.
5 Add the lentils to the pan, the poblano pepper, the water and the tomato sauce. Stir and incorporate all the ingredients. If you are using a chicken stock cube, this is the moment to add it and dissolve it. If you are not, season with salt and pepper to taste. Bring the liquid to a simmer, lower the heat and cover the pan with a lid.
6 Cook for 40 minutes or until the lentils and potatoes are cooked through. Add more water if you need to. The dish should not be watery but with plenty of sauce to cook the lentils and potatoes. Taste and adjust seasoning if needed.
Notes
- The amount of salt will depend on how seasoned the chorizo is. Taste and adjust as you go.
- Beluga lentils work great here since they keep their shape and texture after a long cooking time.
- Serve with creme fraiche and freshly cracked black pepper.
