Lentils with chorizo & red wine

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• 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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• PeckhamWry

  24 March 2009

  PeckhamWry commented on this recipe

  A belated response to susandy - the whole point of this dish and, indeed, many others is the flavour and texture you get from the meat. If you really must insist on excluding from your diet that which has been a normal part of human intake for thousands of years, please go and find proper vegetarian recipes. There are thousands out there, many of them delicious. To try to make this dish without the chorizo is rather like drinking alcohol-free beer or decaf coffee or, even worse, a roast beef dinner without the beef!

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• annie bee

  10 May 2009

  annie bee commented on this recipe

  This made lentils worth eating! Even my husband liked them.

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• Heidi

  26 June 2009

  Heidi rated and commented on this recipe

  

  It was a bit disappointing for me. I also think puy and other green lentils take nearer 40 minutes to cook without tasting excessively nutty. There's a Nigella recipe with lentils, sausages and red wine which is far tastier than this. Not sure I'd make it again.

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• Lily Pig

  04 August 2009

  Lily Pig rated and commented on this recipe

  

  I had both brown and green lentils to use up, so I used them both in this. Though I did soak them for a good hour before using them. I also added a small courgette, some celery and some mushrooms to the other veg. Used 500ml of chicken stock and a dash of balsamic vinegar instead of red wine. Used 120g chorizo instead of 75g and the whole thing divided easily between three. Absolutely delicious. A great way to use up veg. NOTE: It took the better part of an hour to cook, 30 minutes was way to little time.

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• Claire

  20 May 2010

  Claire rated and commented on this recipe

  

  This was a great recipe i had family round for dinner, and they all love it. I did need to cook it for longer and added more red wine to keep it moist. It will definitly be cooked for my bbqs this summer

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• Eleanor

  20 May 2010

  Eleanor rated and commented on this recipe

  

  This is one of my favourite quick lunches. I use tinned green lentils and much only about 200ml water (but still use a full stock cube) which drastically cuts the cooking time (life is too short to boil lentils!).

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• kingtwig

  13 June 2010

  kingtwig commented on this recipe

  I plan to do this dish tomorrow! Sounds yummy! :o) To anyone would would like to try a veggie version....just add more veg of choice...potato (maybe peel, par boil them, and then cut into roast potato sized chunks and add when you add the stock and lentils) That would be a good substitute, and add some paprika to make up for the paprika in the chorizo- job done! :o) Peppers would also be a good substitute

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• scott davis #1 human

  18 October 2010

  scott davis #1 human commented on this recipe

  This was a very hearty meal. easy to make, but didnt sacrifice in the taste department. perfect after a long day in the office.

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• dizzy

  17 January 2011

  dizzy commented on this recipe

  This is a lovely change for a midweek supper. Doesn't specify which type of chorizo to use. I used cooking chorizo rather than ready-cooked, and dry fried it. Then stirred this and the fat it generated through the finished lentil dish. Gives a really lovely flavour (though probably cuts down the healthiness!). I would say the portions are rather large though. Could easily halve the amount of lentils if serving with crusty bread.

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http://www.bbcgoodfood.com/recipes/3795/

http://www.bbcgoodfood.com/recipes/3795/

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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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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 35 mins

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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