Spanish Lentils

Try cooking lentils in a Spanish style rather than the usual Asian style by frying them in chorizo, garlic and shallots before simmering them in red wine. The dish is then freshened up with some herbs, making it perfect for serving with something meaty, such as pork sausage or chicken thighs.

250g dried Puy lentils
1 410g tin chickpeas
150ml red wine
100g chorizo
6 shallots
2 garlic cloves
1 red pepper
Handful chopped fresh coriander
Handful chopped fresh parsley
2 tbsp. extra virgin olive oil
1 litre vegetable stock
1 tsp. smoked paprika
Salt and pepper

1. Finely chop the shallots, chop and deseed the pepper and mince the garlic cloves. Slice the chorizo.

2. Bring the stock to a simmer and then add the lentils and simmer for twenty minutes.

3. Meanwhile, heat half of the oil to a frying pan and fry the chorizo for five minutes. Once it has released some of its oil, add the shallots, garlic and pepper and fry for another 6-8 minutes until the pepper and shallots begin to soften.

4. Add the paprika and fry for one minute, then add the cooked drained lentils. Drain the chickpeas and add these, and then stir in the rest of the olive oil.

5. Add the wine and simmer until it has almost all evaporated. Once it is at this stage, season the dish well with salt and pepper and then stir in the freshly chopped herbs.

Source: Lentil Recipes.

Published in: on September 16, 2011 at 10:49 am  Comments (3)  
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Vegetarian Paella

This meatless paella is amazingly satisfying. Enjoy this with vegetarians for simply on a meatless dinner evening.

2 tablespoons olive oil
1 pound baked tofu, cubed
1 onion, diced
1 red bell pepper, diced
3 cloves garlic, diced
1 tablespoon paprika
1 (15-ounce) can diced tomatoes, in juice
1 (14-ounce) can vegetable broth
1 cup frozen peas
1 ½ cups brown basmati rice
2 tablespoons fresh lemon juice
Salt and pepper, to taste

1) Heat oil in a large stockpot over medium. Add tofu and brown on all sides, stirring occasionally, about 5 minutes. Add onion, bell pepper, garlic, and paprika; cook 5 minutes, stirring occasionally.

2) Add tomatoes, broth, peas, and rice; bring to a boil over high heat. Cover and simmer 15 minutes. Season with lemon juice, salt, and pepper. Serve hot.

Source: Paella Recipes.

Published in: on December 22, 2010 at 1:33 pm  Comments (1)  
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