Tuesday, September 28, 2010

Lentils with chorizo and wild mushrooms

I picked up some good chorizos the other day at a birdspotting fair in Tarifa (!!) and decided to cook them with lentils. I also chucked in a pack of wild mushrooms I had brought back from Scotland. (The last packet of wild mushrooms I brought back from my travels - in Italy - ended up as food for moth larvae, so I was keen to use these ones before they met the same fate.)

This is a dish that is perfect for pressure cookers, although make sure you add plenty of liquid, as the lentils soak up a surprising amount. Ideally, they should be almost soupy at the end.

olive oil
2 medium sized onions, peeled and chopped
4 cloves of garlic, peeled and chopped
500g brown lentils
2 litres of stock
5 fresh chorizos
50 g dried wild mushrooms, soaked in a little hot water
500 g carrots, peeled and roughly sliced
4 bay leaves
1/2 teaspoon of salt
2 teaspoons of smoked paprika
1 teaspoon of cumin powder

  1. In a pressure cooker, gently fry the onion, adding the garlic just before the onion is done.
  2. Add all the other ingredients, including the soaking water from the mushrooms, stir will, cover and close the pressure cooker and bring to a boil.
  3. When the pressure has reached the correct level, turn the heat to minimum and cook for 20 minutes.
  4. Turn off heat, allow to cool for a little and serve. If you like, you can season with a little vinegar at this point. (Spaniards usually add this individually at the table.)


elle pee said...

Hi Tim, the rule for "steamed" or "dry" lentils is one cup of lentils to two cups of water. I see you almost did that right though that was not the result you wanted. To have them soupy I would do a one cup lentils to four cups water. Basically change the one liter in your recipe to two!

Chorizo, and mushrooms, and lentils?!?!




Tim in the Kitchen said...

Thanks for that! I will adjust and try it out (and redo the photos) for next time.