In many Mediterranean countries, lentils are combined with sausages to create a hearty meal. This dish draws upon French and Spanish influences, using Puy lentils and chorizo. The paprika in the sausage flavours the lentils without the need for stock.
This is quite a dry meal on its own so I recommend plenty of dressed salad on the side and some nice bread - I usually bake ciabatta rolls and drizzle with extra virgin olive oil.
200g Puy lentils (dry, not tinned) roughly chopped chorizo picante* 1 red onion, very finely chopped 1 clove of garlic, very finely chopped Olive oil Bunch of parsley, finely chopped. l-1l cold water
Leafy rocket salad (or your choice)
Ciabatta rolls or loaf
Extra virgin olive oil
Heat a glug of olive oil in a medium sized pan over a medium heat. Add the chorizo and fry for a few minutes, turning until beginning to brown. Add the red onion and garlic and cook for a couple of minutes more. Add the lentils and coat in the oil thoroughly. Begin adding the water, just covering the lentils. Bring to a rapid simmer and, when the liquid reduces, replenish it with more cold water. Keep doing this for 30 minutes or until the lentils are al dente. Reduce the remaining liquid without allowing the pan to go dry.
Meanwhile preheat your oven to 220C and bake the ciabatta for 6-8 minutes (or according to pack instructions). Slice and drizzle with extra virgin olive oil. Arrange on a plate along with some salad, dressed with extra virgin olive oil and a sprinkling of balsamic vinegar. When you are ready to serve, mix the parsley with the lentils and add to the plate.
* There are many regional types and sizes of chorizo. I usually use Casero, which is a thin doubled-over sausage suitable for cooking.