Monday, January 5, 2015

Christmas Lentils

The idea for this came when I saw a half bottle of week-old wine in the fridge. An $8 Malbec and some chicken stock were used to flavour the lentils, and it worked out better than I could have imagined! First, brown some chopped chorizo in a big saucepan. Remove and saute  onions and garlic in the fat. Deglaze with a few cups of wine and cook off some of the alcohol. Add in your chicken stock, a pinch of salt, and bring to a boil. Drop in a pile of green or brown lentils (but not red lentils as they will turn to mush), and a little bundle of thyme. Cook until tender but not overdone. Drain any excess liquid. Fluff with a fork and let cool slightly. Add in your crispy chorizo pieces and toss together for a lovely red and green sidedish.