Make Do and Mend Recipe

Lentil chorizo and sausage (pork)

This is like a casserole in a pan. Once its altogether you can leave it to cook. You can use any sausage or uncooked pork you have handy. Almost every supermarket has chorizo including Lidl and Aldi. Make sure you don’t get slices because you want to cut chunks. Brown or green lentils can be got at Asda, Sainsburys and Tescos. They are better than red split lentils which have the nutritious coat removed. You’ll also need a pan with a lid.

(Serves four. Takes 15 minutes to prepare, plus 30 minutes to cook)

350g sausages or lean pork, cut into 1” pieces

1 large onion, chopped

1 big carrot chopped

2 tbsp olive oil,

150g chorizo, cut into 1/2” pieces

1-3 cloves garlic, chopped

1 heaped tablespoon of dried or fresh chopped Rosemary

200g lentils (brown or green)

1 red chilli, (or half a red pepper chopped, if you like a milder flavour)

800ml chicken stock

Heat the oil in a large pan and brown the sausage or pork chunks in it for few minutes, giving it the odd stir. Remove the sausage or pork pieces with a slotted spoon and reserve, then add the onion and carrot into the pan; give them a turn in the oil and put on the lid.

When the onions have started to soften. Add the chorizo, followed by the garlic and rosemary. Give it a stir, then put the sausage or pork back into the pan along with the lentils and mix it all thoroughly. Pour in the stock and drop in the chilli, bring to the boil and turn down to a gentle simmer, until the lentils are cooked (about 25 minutes). Once the lentils are soft to bite, turn the heat up so the stock reduces down to how you like it ( 5 minutes is best).

Serve with bread if you are really hungry, but it should fill you up by itself.

Clive Joynson

 

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