Chorizo with Lentils
from Annabel Langbein's Simple Pleasures
4 Chorizo sausages
1 1/2 ups le puy lentils
2 stalks celery, finely diced
1 onion, finely diced
2 cloves garlic, crushed
finely grated zest of 1 lemon
3 tablepooons olive oil, plus extra for drizzling
2 teaspoons sherry or wine vinegar
3 tablespoons chopped parsley leaves
Place lentils in a pot with celery, onion, garlic, lemon zest, 2 tablespoons olive oil and 4 cups water. Simmer uncovered until lentils are just tender and liquid has all but evaporated (15-20 minutes). If the lentils are tender and there is still liquid in the pot, turn up the heat and watch closely until all liquid has evaporated.
Remove from heat, season to taste with salt and ground black pepper and stir in vinegar and parsley.
Cut the Chorizo into 1cm thick slices on the diagonal. Heat a frying pan on medium. Add the last tablespoon of olive oil and then the Chorizo. Cook the Chorizo unil it is golden and crisp on each side.
Spoon the lentils evenly into 4 bowls, top with fried Chorizo. Drizzle with extra olive oil.