I’m trying to clear out a few jars from the pantry for the new year. Things I don’t eat so often, and should probably stop buying. This finishes the brown lentils (which I seldom eat), and makes the jar available for dried figs (which I use all the time in my muesli).
- olive oil
- 1 onion, diced
- 4-6″ length of spanish chorizo, diced
- 1 to 1.5 cups brown lentils
- water
- 2 tablespoons tomato paste
- 1/2 bunch kale, chopped (I used dinosaur kale/cavalo nero)
- 2 tsp paprika
Saute onions and sausage in a little olive oil. Add the lentils and water to cover. Simmer until lentils are nearly done. Add remaining ingredients and cook further until lentils are done and kale is soft. Adjust flavours if desired.
I ate this with baked potatoes (Amy left some here at Christmas and they need using before they sprout). They’re not the kind of potatoes I usually buy, but wow, they make great baked spuds.
This entire dish was made with pantry staples and odds and ends of stuff in my fridge that needed using. Hurrah!
