This dish is creamy with rich flavors and packs a healthy punch. It's also high in plant protein, which is something we should all be diving into more consciously. Give it a try.
Lentils with Chorizo & Saffron
serves 4
1 1/2 c dried brown lentils
85 g diced carrots
95 g diced celery stalks
95 g diced onions
6 g roughly chopped garlic
2 T olive oil
125 g diced chorizo (skin removed)
1/4 t saffron
170 g diced zucchini
330 ml heavy cream
1/4 c chopped fresh parsley
s&p to taste
1/2 of a lemon zested
First, boil water with a bit of salt for the lentils. Cook them in boiling water for 20 minutes. Then immediately strain them and rinse until cool. Drain and set aside. It should be about 600 g in total once cooked.
In a heavy-bottomed pan, add the olive oil to a medium-high heat. Add the carrots, onions and celery. Cook with some s&p stirring every few minutes until they begin to wilt a little bit (about 5 minutes). You may need to turn the heat down to medium if anything begins to brown. Then add the garlic and the chorizo. Stir well and let it simmer another few minutes. You want to see the chorizo ooze its oil. Then, add a little over half of the cream, zucchini & the saffron. Stir and cover with a lid. Bring it to a boil, then let it simmer on low for about 10-15 minutes. All of the flavors will meld into the cream. Lastly add the rest of the cream, the lentils and the parsley. Check for more salt & pepper to taste and finally add the lemon zest. Stir and serve immediately. Recently I also added garlic chicken to appease the children.... See below...
