Lentils with Chorizo and Chard

Green lentils with chorizo and chard, served with yellow rice.

Sources: New York Times

Serves 2/3

Ingredients

Lentils

• 1 medium onion, diced
• 120g chorizo, cut into 1cm halves
• 1/2 tsp ground cumin
• 1/2 tsp garlic, minced
• 1/2 tsp smoked paprika
• 2 sprigs of thyme
• 1 bay leaf
• 200g green lentils (brown are also fine)
• 700ml water
• 100g chard, thinly sliced (kale is also fine)
• 1 spring onion, finely sliced

Rice

• 200g basmati rice, washed
• 1/2 small onion
• 1/4 tsp ground cinnamon
• 1/2 tsp ground tuermeric
• 3 cloves
• pinch of salt

Method

Lentils

1. Add the onion to a saute pan or saucepan and fry in olive oil until soft and just starting to go brown.
2. Lower the heat and add the chorizo and thyme. Continue to cook until the chorizo starts to brown.
3. Add the cumin, garlic paprika and stir to combine.
4. Add the lentils and water.
5. Bring to a boil and reduce the heat.
6. Turn down the heat, cover and simmer for 45 minues - or until the lentils are cooked.
7. Add the chard, replace the lid and cook gently for another 15 minutes.
8. Stir to combine.

Rice

1. Add the onion to a small pan and fry in olive oil until soft and just starting to go brown.
2. Add the cinnamon, cloves, turmeric and salt.
3. Add to a rice cooker, along with the rice and water.
4. Switch on the rice cooker and set it to long grain rice.

Serving

Serve a spoonfull of lentils with a spoonfull of rice and sprinkle with the slice spring onions and a drizzle of olive oil.