Sorry – I seem to have slipped behind a bit in updating this blog. To be fair, it’s been a busy week – Fig on Tuesday, Matt (and cancelled theatre) on Wednesday and then re-scheduled theatre on Thursday. So, this is Monday night’s dinner. I spotted it in my The Food of Morocco cookbook when I was looking for the tagine I cooked the other day. It looked tasty and simple and I took the liberty of adding a little sliced chorizo to the mix – very tasty! The recipe listed here serves 4 – I scaled it down for just me and still had enough for lunch the following day. (accompanied by a nice crusty roll.)
375g of green lentils
2 large, ripe tomatoes
3 tablespoons of olive oil
1 brown onion, finely chopped
2 garlic cloves, finely chopped
1 a teaspoon of ground cumin
½ a teaspoon of ground coriander
½ a teaspoon of turmeric
½ a teaspoon of paprika
⅛ a teaspoon of cayenne pepper
1 red pepper, de-seeded and diced
2 tablespoons of tomato purée
2 tablespoons of chopped parsley
2 tablespoons of chopped coriander
100g of chorizo, sliced
Place the lentils in a bowl and rinse through three times, then drain, tip into a large saucepan and add 1 litre of water.
Bring to the boil, then reduce the heat to a simmer and cook for 30 minutes, skimming the surface as required.
Whilst the lentils are cooking, halve the tomatoes, de-seed and grate down to the skin. Set the grated tomato aside until later.
Heat the oil in a frying pan, over a medium heat, add the onion and cook for 5 minutes, or until soft.
Stir in the garlic and spices and cook for 2 minutes, until fragrant, stirring continually.
Add the sliced chorizo and cook until crispy. Then add the pepper and grated tomato.
Add the tomato purée, parsley, coriander and 250ml of water, stir well to combine and then add to the cooked lentils.
Season, partly cover with a lid and cook on a medium/low heat for 30 minutes, until the lentils are tender and the sauce has thickened.