Um, well I guess this isn't Legume Wednesday. It's more like Legume Friday... But really I made the lentils because I am so tired of listening to the news and hearing about how terrible the economy is. And I'm tired of unemployment being through the roof where I live and not being able to find a job. It's pretty depressing.
So I decided to revert back to the simple and delicious food I ate in college. Yes the cheap eats that I survived on for about 10 years. And NO I'm not talking about Ramen noodles which I hate with a burning hatred that I would rather literally starve to death than eat them again. Seriously the smell of them makes me gag. Ramen noodles are cheap, but they are far from delicious. I'm talking about lentils. Yummy in the tummy lentils.
The chorizo had been hanging out in the freezer for a while so I figured I might as well use it up. Then I sauteed up a bunch of veggies and added some cooked lentils and a can of tomatoes. It's cheap. It's delicious. It's filling. And it's just right for the economy right now. What more could you ask for? Perhaps something like my new and furry sous chef?
Her eyes are really brown, not glow in the dark creepy yellow....
Lentils and Chorizo
an original Shazamer recipe
an original Shazamer recipe
1 cup dried lentils
4 cups water
2 links (about 6 ounces) fresh chorizo
1 red bell pepper, chopped
1 small onion, chopped
2 cloves garlic, chopped
1 large stalk of celery, chopped
1 (15 ounce) can of petite diced tomatoes
1 Tbsp balsamic vinegar
Bring the water to boil in a saucepan. When the water is boiling add the lentils and continue to boil for about 13 more minutes or until the lentils are tender.
Meanwhile, cook the chorizo in a frying pan until it is no longer bright red and is cooked all the way through. Add the vegetables to the pan and saute in the rendered fat until they are tender. Turn off the heat and wait until the lentils are finished cooking.
Once the lentils finish cooking, drain them and add then to the pan with the chorizo and vegetables. Add the can of tomatoes and cook over medium heat for another 5 minutes to blend the flavors and reduce the tomato liquid. Turn off the heat and stir in the balsamic vinegar. Add salt and pepper to taste.
And I'm off to rolling on the floor with my dog!
Yay for dogs! What's its name?
ReplyDeleteHer name is Nellie. She was living in foster care at my in-laws for the last 2 years and we finally just stole her back. She's a very good dog.
ReplyDeleteI am so glad to see something other than chicken wings.
ReplyDeleteWhat a beautiful puppy! Also, your lentils sound similar to my lentil soup. I think I will try them next time I want lentils but don't feel so soupy.
ReplyDeleteLentils and dogs are a great comfort at all times!
ReplyDeletePUPPY!!! I want one, too. Oh, she is so darned CUTE. And the food looks mighty tasty...
ReplyDeleteI have lentils. I could do that ... hmmmmm.
ReplyDeleteLentils are something that I just don't make that often, who knows why because I do love them. Thanks for the inspiration.
ReplyDeleteThis pairing sounds delish. I love both Chorizo and lentils.
ReplyDeleteNellie is darling! I love a furry sous-chef!
ReplyDeleteAnd the lentils and chorizo dish sounds fantastic. I <3 lentils, and chorizo goes so well with them. I sometimes make dirty rice with chorizo and add lentils to "stretch" the meat.
Chorizo makes it all better!
ReplyDeleteI just happen to have some chorizo in my freezer, and this would be a great way to use it!
ReplyDeleteI am often also inspired to make things by what has been lurking in my fridge/freezer.This sounds great.
ReplyDeleteLove the idea of rolling around with your dog - I adore dogs, and wish that I could have one. What sort do you have?
This reminded me I need to make lentil soup. If only Ben would eat chorizo!
ReplyDelete