Lentils with Chorizo and Black Pudding

This recipe serves between six and eight people. It is a warming potaje that mixes

lentils, chorizo, morcilla (blood sausage) and the often overlooked celery. A meal to remember.

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Ingredients

• 250 grams of green lentils
• 1 whole head garlic
• Half a teaspoon of crushed coriander seeds
• 1 bay leaf
• 2-3 cloves

TO FINISH

• 1 large potato of about 450 grams, peeled and diced
• 2 handfuls of shredded cabbage and chard
• 2 tablespoons of virgin olive oil
• Salt
• Short length Serrano ham bone or 1 tablespoon of chopped Serrano scraps
• 1-2 links, or about 125 grams of soft chorizo
• 1-2 links, or about 125-225 grams of morcilla (Blood Sausage)
• 1 onion chopped
• 2-3 sticks green celery, chopped
• 1 large tomato, diced
• 1 dried, mild red pepper, deseeded and torn
• Half a teaspoon of crushed peppercorns

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Preparation

1. Pick over the lentils and remove any tiny stones.

2. Singe the garlic, holding it in the gas flame or popping it on the electric ring to

   char the papery covering.

3. Put all the ingredients in a large pot with one litre of water. Bring to the boil, turn

   down the heat, put the lid on loosely and leave to bubble gently for 30 minutes.

4. Add the potato, bring back to the boil, turn down to a simmer and leave for

   another 20 minutes. Lentils need about 40 minutes cooking time, after which

   they should be quite soft. But if they are older lentils, they will take longer. Top up

   with boiling water if required.

5. When the lentils and potatoes are perfectly tender and floury, stir in the

   shredded greens, add the olive oil, bubble up again and cook for another five minutes.

6. Taste and season. Serve in deep soup plates, with bread.

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This Recipe Is Published Here

bon appetit