Recipe

Lentils and chorizo salad

Some friends invited me for a Sunday Roast, and my contribution was to prepare a side dish for a roasted lamb. Looking for a dish that matches with lamb, I discovered that lentils were an excellent choice. Immediately I remembered a Spanish recipe: lentils with chorizo salad. Since I had no chorizo at home, I used a smooth smoked sausage. The coriander and lemon gave a touch of freshness and lightness to the recipe, served cold as a salad. It was a success! Everyone repeated and asked for the recipe, which I share below:

Print Recipe
Lentils and chorizo salad
Lentils and chorizo salad
Course side dish
Cuisine Spanish
Servings
Ingredients
For the lentils
For the salad
Course side dish
Cuisine Spanish
Servings
Ingredients
For the lentils
For the salad
Lentils and chorizo salad
Instructions
Cooking the lentils
  1. Place 2 cups lentils in a bowl, cover with water and soak for 1 hour. After this period, drain the water and rinse the lentils with water.
  1. Put them in a pan along with the seasonings and the water to cook over medium heat. Cook for about 30 minutes or until the lentils become tender.
  2. After cooking, drain the water, discard the seasonings and reserve the lentils. TIP: you also can use beef or chicken broth to cook the lentils
Salad preparation
  1. Cut the sausage into small cubes. Cut the onion and the chilli into thin slices. Heat a skillet over medium heat. Add the olive oil and sausage and sauté until golden. Include the onion, chilli, cumin and paprika, stir well and sauté until the onion becomes soft and golden.
  2. Turn off the heat, add the lentils and Sherry vinegar and stir. Taste the seasoning and add salt and pepper to taste. Let it cool down before serving.
  3. When serving, add chopped fresh coriander, a few drops of lemon and a drizzle of olive oil. The taste is nice and fresh, with notes of acidity and subtle smoking flavours. A great option to surprise your guests. Good to serve along with a green salad or as a side dish to roast meat or poultry.
Recipe Notes

 

Share this Recipe
Tagged , , ,

Leave a Reply

Your email address will not be published. Required fields are marked *

Private: Lentils and chorizo salad

 

Print Recipe
Lentils and chorizo salad
Lentils and chorizo salad
Course side dish
Cuisine Spanish
Servings
Ingredients
For the lentils
For the salad
Course side dish
Cuisine Spanish
Servings
Ingredients
For the lentils
For the salad
Lentils and chorizo salad
Instructions
Cooking the lentils
  1. Place 2 cups lentils in a bowl, cover with water and soak for 1 hour. After this period, drain the water and rinse the lentils with water.
  1. Put them in a pan along with the seasonings and the water to cook over medium heat. Cook for about 30 minutes or until the lentils become tender.
  2. After cooking, drain the water, discard the seasonings and reserve the lentils. TIP: you also can use beef or chicken broth to cook the lentils
Salad preparation
  1. Cut the sausage into small cubes. Cut the onion and the chilli into thin slices. Heat a skillet over medium heat. Add the olive oil and sausage and sauté until golden. Include the onion, chilli, cumin and paprika, stir well and sauté until the onion becomes soft and golden.
  2. Turn off the heat, add the lentils and Sherry vinegar and stir. Taste the seasoning and add salt and pepper to taste. Let it cool down before serving.
  3. When serving, add chopped fresh coriander, a few drops of lemon and a drizzle of olive oil. The taste is nice and fresh, with notes of acidity and subtle smoking flavours. A great option to surprise your guests. Good to serve along with a green salad or as a side dish to roast meat or poultry.
Recipe Notes

 

Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *