John Myers
Ingredients for 2 servings:
- 100 g lentils
- 50 g chorizo or a little more
- 1 m.-sized onion(s)
- 1 clove(s) garlic
- 2 spring onions
- 1 tsp vegetable broth
- 1 tbsp balsamic vinegar
- n. B. Salt
- some oil for frying
- some parsley
Instructions
Working time approx. 15 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours 45 minutes
small dish or side dish
It’s best to soak the lentils for at least 4 hours, which reduces the cooking time to about 10 minutes. Cook the lentils in unsalted water according to the package instructions until almost tender. Add salt shortly before the end of the cooking time and finish cooking. Drain in a sieve and let drain. Finely dice the onion, peel the garlic clove, cut the spring onion into rings, and cut 50-75g of chorizo into small pieces. Sauté the diced onion in a little oil, add the chorizo, and fry. Mix in the spring onion rings, press in the garlic, and fry briefly. Then stir in the lentils with 1 teaspoon of vegetable stock and deglaze with 100ml of water. Simmer gently for about 5 minutes and season with 1-2 tablespoons of balsamic vinegar and salt. Serve sprinkled with some coarsely chopped flat-leaf parsley, if desired. Instead of chorizo, you can use chorizo sausage or Turkish sucuk.
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