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 Lentils and Chorizo Tapas Recipe

Lentils and Chorizo tapas, click picture to enlarge it.
Click picture to enlarge.

A simple tapas dish to cook and it can also be served as a main meal. The lentils take on the flavour of the chorizo as they cook.

KEY POINTS

 Preparation: 20 minutes  Cooking Time:

45 minutes

 How Difficult  Easy  Freeze?   No
 Servings

 10 tapas or
4 main meals

COOK'S NOTES ON LENTILS AND CHORIZO TAPAS
The final picture of this recipe shows this dish served as a main meal. If you want to serve it as a tapas, first warm a largish bowl in the oven. Then when the Lentils and Chorizo are cooked simply spoon the contents into the warm bowl. Provide your guests with a spoon and let them serve themselves a tapas protion.

Lentils come in a huge variety of types and it's important to understand that some lentils require overnight soaking and some only need to be cooked for 30 minutes. read the lentil pack instructions carefully before buying. We used red split lentils which are cooked after 25 minutes.

 Ingredients

How Much

 Split red lentils 200g / 7oz
 Chorizo 200g / 7oz
 Medium onions 2
 Spring onions 6
 Red sweet pepper 1
 Garlic 2 cloves
 Chicken / vegetable stock 500ml / 17fl oz
 Olive oil 2 tablespoons
 Red wine 1 wine glass
 Fresh thyme 1 tablespoon (½ tablespoon if using
dried herbs)
 Parsley sprigs To decorate

WHAT SPECIAL KITCHEN EQUIPMENT?
Large frying pan

CLICK ANY PICTURE ON THIS PAGE TO ENLARGE IT
SEE OUR VIDEO DEMONSTRATION (RIGHT)

PREPARATION FOR LENTIL AND CHORIZO TAPAS
Peel, top and tail and finely chop the onions and garlic.
Cut the red pepper into quarters, remove seeds and pith. Slice and chop into small pieces.
Chop the tails of the spring onions then chop widthways into thin rings.
Slice the chorizo then chop the slices into 2cm / ¾cm chunks.
Finely chop the fresh thyme.

METHOD FOR LENTIL AND CHORIZO TAPAS

Cooking lentils and chorizo tapas Add the olive oil to a frying pan on a medium / low heat and then add the chopped onions. Fry them for 10 minutes until they are soft but not browned.
Add all the remaining ingredients except the chorizo, stir well and fry for 25 minutes, stirring the ingredients occasionally.

Chopped chorizo While the other ingredients are cooking slice the chorizo and cut it into chunks - click the left hand picture for an enlarged photo. Remember to peel off the plastic outer ring from the chorizo slices.

Check the frying pan occasionally to ensure it is not dry. If it is add a couple of tablespoons of extra water.

Heat a bowl in the oven to a low heat. This will be used to keep the lentils and chorizo tapas warm when it is served to the table.

Lentils and Chorizo tapas Add the chorizo to the frying pan and cook for a further ten minutes. Stir frequently to ensure the juices and flavour of the chorizo are evenly spread.

Serve this tapas into the warmed bowl and let your guests help themselves.

VIDEO - HOW TO MAKE LENTILS AND CHORIZO TAPAS

VIDEO - HOW TO SERVE LENTILS AND CHORIZO TAPAS

BACK TO TAPAS INDEX PAGE


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