Lentils with Chorizo and Honey

On a dreary Monday a few weeks ago, Rosemary and I, consumed with fear over the impending release of our LSAT score, had reached a ridiculous state of near- hysteria. We were all-but convinced that we had both failed the test and had no chance of getting into law schools. We had reached a point of no return, a point where even Disney movies and cuddling with Rosemary’s kitten could not save us.  We needed comfort food fast, so we ran to our reliable Safeway, gathered up some ingredients and escaped into the worry-free confines of Rosemary’s kitchen where we tried to de-stress the best way we know how: one spoonful of sanity at a time.

Now, Rosemary, being the good South-Asian that she is, suggested we cook with lentils, but I have always associated comfort with spice, so we compromised, finally settling on a dish that combined lentils with chorizo into a wonderful bowl of spicy-flavorful goodness that more than satisfied us both.

Our recipe is loosely based on the Simple Lentils with Chorizo from the Sunday Night Food Blog. The original recipe can be found here.  We improvised a bit on the sauce (mostly because I fail at reading directions) and ended up undercooking the lentils a bit (I blame the kitten from distracting us from the timer, see picture below), but the final result was sufficiently yummy enough to comfort us, if only temporarily, from our altogether irrational and unfounded fears about the future.

Gus: our favorite fuzzy friend

So, with no further ado, I present our interpretation of Lentils with Chorizo – the perfect dish for the Indians and Latinas in all of us:

Ingredients:

  • 2 c. green lentils
  • 2 tbsp. olive oil
  • 8 oz. fresh chorizo, ground
  • 1 tbsp. smoked paprika
  • 1 c. onion, diced
  • 3 cloves garlic, minced
  • 1 bay leaf
  • 1tsp. black pepper
  • 2 tbsp. honey
  • 1 c. white wine
  • ½ tsp. cumin
  • 1 tsp. red pepper flakes
  • 4 c. fresh spinach
  • salt and pepper to taste
  • flat bread like naan for serving purposes

Tools:

  • Cutting board
  • sharp knife
  • medium saucepan
  • large pan
  • strainer

Directions:

  • Cook the lentils: Bring a medium saucepan of water to a boil, add the lentils and bay leaf. Simmer for 30 minutes, or until just done. (Don’t make the mistake we did undercook them or the dish will come out a bit dry) Drain the lentils well and set aside.
  • In large pan, heat olive oil under medium heat, add garlic and onion and cook for 1-2 minutes. Add the chorizo, paprika, black pepper, cumin, red pepper flakes, and cook for 3-4 minutes.
  • Add white wine to de-glaze, stir in lentils, honey and spinach, toss to combine, and simmer for an additional 1-4 minutes, or until the lentils have warmed through.
  • Plate and serve warm. The dish is best accompanied by warm naan, or another type of flat bread for scooping. Enjoy!

Serves 4-5 people.

 

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