Lentil Ragout with Chorizo
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 4 hrs 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 100 g plate lentils
- 50 g chorizo or a little more
- 1 medium onion (s)
- 1 clove garlic
- 2 spring onion (s)
- 1 teaspoon vegetable stock
- 1 tablespoon balsamic vinegar
- salt
- some oil for frying
- some parsley
Print Recipe
Pin Recipe Instructions
- It is best to soak the lentils for at least 4 hours, then the cooking time is reduced to about 10 minutes.
- Cook the lentils almost cooked in unsalted water according to the instructions on the packet. Just before the end of the cooking time, season with salt and finish cooking. Pour into a sieve and allow to drain.
- Finely dice the onion, peel the garlic clove, cut the spring onion into rings and 50-75 g chorizo into small pieces.
- Sauté the onion cubes in a little oil, add the chorizo and fry. Mix in the spring onion rings, squeeze in the garlic and fry briefly. Then stir in the lentils with 1 teaspoon of vegetable stock and deglaze with 100 ml of water. Simmer gently for about 5 minutes and season with 1 - 2 tablespoons of balsamic vinegar and salt.
- Serve sprinkled with a little coarsely chopped parsley if you like.
- Instead of chorizo, you can use chorizo sausage or Turkish sucuk.
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