Lentils with chorizo & red wine

Recipe uploaded by

olive magazine

7 ratings

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• susandy

  17 January 2008

  susandy commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Louise

  11 March 2008

  Louise commented on this recipe

  I agree with above!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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 !

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• anniewrose

  01 October 2008

  anniewrose commented on this recipe

  PS: i also disregarded the red wine

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Belkey

  16 November 2008

  Belkey rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• annie bee

  10 May 2009

  annie bee commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

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

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 2

Preparation 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

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk