Having just watched the first in the series of Hugh Fearnley Whittingstall’s “3 Good Things”, I felt inspired to share a recipe with you that uses not three but four of my favourite ingredients to make a Grumbling Tummy classic: chorizo, onions, lentils and red wine.
The official title of this dish is “Lentils with red wine and Chorizo” and it has become one of my favourite dishes to make when I have people coming round for lunch. It is simple, earthy and ridiculously tasty.
Amongst close family and friends this dish is also affectionately known as “disgusting brown sludge” – charming! On first serving this dish to BC he pronounced that it looked “disgusting” before delving in, finishing it and asking for seconds. Just goes to show that looks aren’t everything. Another friend thought disgusting was going a bit far but did agree that it looked rather like “brown sludge” – again this was before tucking in and proclaiming it an outstanding success. And so the moniker was born.
I made this hearty one pot on Friday for friends who joined myself and BC on our anniversary/birthday weekend to St Andrews. The entire Grumbling Tummy contingent coming down with their first winter cold cast a slight cloud over our long anticipated get away . Taste buds were compromised and this dish packed the flavour filled punch that was needed.
If you fancy trying Lentils with Chorizo and Red Wine AKA “Disgusting Brown Sludge” then here is how to do it (serves between 4 and 6 depending on how hungry you are!)
4 onions, 2 leeks, fresh thyme, 300g lentils (puy or green), around 350g of cooked chorizo chopped up, 1 litre of chicken stock, 2 very generous glasses of red wine and a handful of chopped parsley.
Slice 4 onions and 2 leeks
Gently fry the onions and leeks with a little olive oil and a couple of cloves of garlic crushed
When nice and soft add in the chorizo, wine, stock and the fresh thyme
Simmer away for around an hour – keep tasting to make sure your lentils still have some bite and have not turned to moosh.
Add the parsley and serve with lots of crusty bread and salad.
The original recipe came from www.bbc.co.uk/goodfood but I have tweaked it quite a bit. I have doubled up the chorizo as I found the original recipe a little bland for my taste. I also tend to add the chorizo in near the get go so that the juices penetrate the whole dish, then I cook it for twice as long as the original recipe suggests.
Give it a bash and let me know what you think.