Lentils with chorizo & red wine

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olive magazine

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Recipe by olive magazine

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1. Fry the onion, leek and garlic in a little oil then add the lentils, red wine, stock and thyme.
2. Simmer gently for 30 minutes until tender, add the chorizo for the last 5 minutes of cooking time. Stir through the parsley.
3. Serve with lots of crusty bread

Per serving

489 kcalories, protein 28.3g, carbohydrate 45.7g, fat 16.2 g, saturated fat 4.1g, fibre 9.2g, salt 1.41 g

Latest comments and suggestions

• yummymummy

  12 December 2007

  yummymummy commented on this recipe

  Can anyone tell me how much thyme to use - it isn't given in the list of ingredients? Thanks

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• davidmahar

  16 December 2007

  davidmahar rated and commented on this recipe

  

  If you use green or brown lentils then you really need to soak them for an hour in cold water before you start cooking Apart from that it tasted quite good

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• susandy

  17 January 2008

  susandy commented on this recipe

  would be nice if a vegetarian alternative-to-meat ingredient was given for each recipe.

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• Louise

  11 March 2008

  Louise commented on this recipe

  I agree with above!!

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• bc500

  02 June 2008

  bc500 rated and commented on this recipe

  

  Really tasty, would also be good with chicken instead of/as well as chorizo. Good for lunch or a light dinner.

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• janeykuchen

  16 September 2008

  janeykuchen rated and commented on this recipe

  

  Added some home-grown long pointed sweet peppers[which didn't turn red 'cos of naff Summer] really good also used home-grown shallots instead of Onions mmm.Great for a dismal September Autumnal day!!

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• anniewrose

  01 October 2008

  anniewrose commented on this recipe

  i missed out the thyme, leeks and parsley and added diced potato (for thickening) and carrots instead ... just before serving i added a splash of white wine vinegar (brings out the flavour) .. this makes for real, tasty, winter comfort food .. it's also very healthy !

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• anniewrose

  01 October 2008

  anniewrose commented on this recipe

  PS: i also disregarded the red wine

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• anniewrose

  01 October 2008

  anniewrose commented on this recipe

  PPS: if you use smoked bacon bits instead of the chorizo you will get just as nice a dish.

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• Moose

  14 November 2008

  Moose rated and commented on this recipe

  

  Had some cooked green lentils so added these after cooking the chorizo, onions & leeks. Added the wine & some just cooked brown rice (including the remaining cooking liquid) and cooked for a further 10 minutes. Yum!

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• Belkey

  16 November 2008

  Belkey rated this recipe

  

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Ingredients

• 150g green or brown lentils
• 2 sliced onions
• 1 leek , halved and sliced
• 1 garlic clove , crushed
• 500ml chicken stock
• a large glass of red wine
• 75g chorizo , roughly sliced
• a handful of roughly chopped parsley
• 2 sprigs thyme

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Serves 2

Preperation and cooking times

Ingredients

• 150g green or brown lentils
• 2 sliced onions
• 1 leek , halved and sliced
• 1 garlic clove , crushed
• 500ml chicken stock
• a large glass of red wine
• 75g chorizo , roughly sliced
• a handful of roughly chopped parsley
• 2 sprigs thyme

Per serving

489 kcalories, protein 28.3g, carbohydrate 45.7g, fat 16.2 g, saturated fat 4.1g, fibre 9.2g, salt 1.41 g

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