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Lentils, Chorizo and Sun-Dried Tomatoes
Lentils Chorizo and Sun-Dried Tomatoes
"I did promise myself and my little family that we will be eating healthily, at least for a while, after all that Christmas binge eating. Pheww! I feel like I can almost be rolled over. ? Here’s to do just that- this lentils, chorizo and sun dried tomatoes recipe, one of those meals that you could prepare in real time or no time ?, perfect to have as a nice lunch the next day. Just refrigerate in an air tight container and the next day simply tuck in."
NotesLentils- when it comes to those, there are quite a few options out there. This recipe asks for those ones that cook nicely and don’t become all mushy like the red split ones which I love but wouldn’t use in this type of recipe. This is more like a salad type of dish and not a casserole so best to chose green or continental lentils. Split peas or the big yellow ones will also work well here.
Serves4
Preparation Time10 min
Cooking Time10 min
Ingredients
- 250 g chorizo
- 250 g lentils (dry, continental version)
- 1/2 butternut squash (baked)
- 1/2 red pepper (pickled, or fresh)
- 10 springs parsley (or coriander) (fresh)
- 8-10 pieces tomatoes (sun-dried, oil drained)
- 2-3 tbsp balsamic vinegar
- 1-2 tbsp olive oil (optional)
- pepper (freshly ground) to taste
Instruction
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Preheat the oven at 190 C.
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Wash and chop the butternut squash. Of course you can add other veggies too if you fancy. Place in a tray and roast for 20-25 min at 200 C.
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While the butternut squash is roasting, slice the chorizo and pan fry for about 8-10 min. Take out on kitchen towel and tap to remove most of the oil. Leave this out if you want it vegetarian.
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Wash thoroughly the lentils and cook according to the pack instructions. Cook al dente as the lentils are extra nice if they are left a little crunchy. I don't like them mushy.
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Peel and slice the onion. Place in the serving dish along with the sausages and the chopped sun-dried tomatoes.
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When the butternut squash has softened, take out and add to the onion and the sausages.
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Chop some parsley, add the cooked and drained lentils. Grind some pepper to taste, add some salt although I do not think there is need for any salt as sausages are fairly salty. We did say healthy, right? ?
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Drizzle the balsamic vinegar (add some olive oil if you wish - I love the balsamic vinegar and olive oil combination to this type of salad-type food)
