Recipe Serves 2
-4 Good quality chorizo sausages
-1 Cup kale, stems removed, chopped
-1 Small red pepper diced
-1 White onion diced
-1 Garlic clove minced
-2 tsp Chipotles in Adobo La Costeña (Approximately 1 chipotle pepper+adobo) minced
-1 tbsp Tomato paste
-250g Tomatillos La Costeña (Approximately 5 tomatillos) (link)
-250ml chicken or vegetable stock (more could be needed depending on the lentils)
-125g lentils (green or puy) rinsed and drained
-Salt & pepper
1 Heat a little bit of olive oil in a deep pan over medium heat. Add the onions and cook for at least 6 minutes. Add the peppers and the kale and cook for 6 minutes more. Add the garlic, chipotle pepper, a pinch of salt and pepper and cook for a couple of minutes. Stir often so the garlic doesn’t burn.
2 Add the whole tomatillos (without the water that they come with) and cover the pan for 5 minutes to soften them. Uncover and start pressing them with the back of a spoon to burst them open. Tomatillos from La Costeña are already cooked and they are full of liquid (and flavour!).
3 Once the tomatillos have burst, add the stock and mix well. Season to taste with more salt and pepper if needed. Stir in the lentils making sure they are well distributed and covered by liquid and cover. Cook for 20 minutes in low heat. Stir halfway and check for liquid. If they are too dry, add a little bit more stock or boiling water. The dish must have some liquid left but it must not be a soup.
4 While the lentils are cooking, set a grill or a frying pan with a small dash of oil and cook the chorizo sausages. Fry on all sides until golden brown and set aside. They will finish cooking with the lentils.
5 Once the lentils are almost cooked, roughly 20 to 25 minutes, nest the chorizo sausages in the pan with the lentils, cover and cook for 15 minutes or until the lentils are fully cooked.
6 Remove the pan from the heat and transfer to a serving dish. Garnish with fresh coriander and a light drizzle of extra virgin olive oil. Serve with crusty bread and enjoy while hot.
Notes: This dish is packed with bold flavours that are beautifully balanced by the lentils. The last 10 to 15 minutes of cooking are crucial since the juices from the chorizo sausages will blend with the tomatillo sauce. The chipotles in adobo pack a lot of flavour but also a very pleasant heat. If you want to keep the flavour but not so much the heat, remove the seeds from the chipotle pepper before adding it to the dish. Tip: Add a nice dollop of creme fraiche if the flavours are too rich or hot. This recipe can easily be doubled up.
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