lentil

It’s mid October and the light for taking photos is lousy, but the weather (cold and blustery) demands comfort food of the highest order.  Mr OC had phoned at lunchtime asking if I had any recipes for lentils that he could make for his lunch the next day.  I took this as a hint that he wanted me to make something with lentils that he could take for his lunch. So we had some of this for tea with a pumpkin and potato mash and he took the rest in his flask today.

Serves 4

100g chorizo, diced chunkily
1 large onion, sliced
2 cloves garlic, chopped finely
2 carrots, peeled and diced
1 sprig rosemary, chopped finely
4 sage leaves, chopped finely
1 bay leaf
a glug of Madeira or Marsala or sherry (optional)
400g tin of tomatoes
100g split red lentils
400g tin of beans (I used three bean salad but you could use cannellini, kidney or whatever you like or have)
600ml vegetable stock
salt and pepper to taste at the end of cooking

Method

Fry the onion in a little oil in a large saucepan for a few minutes until starting to go translucent.  Add the carrots and the garlic and continue to fry for a few more minutes until the carrot is beginning to become tender.  Add the chorizo and the herbs and fry until the oil begins to leach from the chorizo.  Pour in a good glug of Madeira wine (if using) and continue to cook until that has almost evaporated.  Pour in the tomatoes, the beans, lentils and the stock.  Bring to a simmer and simmer gently for at least 40 minutes (I left it in the simmering oven of the Aga for two hours).  Taste and season accordingly with salt and pepper. Serve with crusty bread or pumpkin and potato mash like I did last night.  A meal fit for a king, or a man who likes his stew.