Lentils and spinach, this just sounds impossibly healthy doesn't it? And, if it wasn't for the chorizo, I'd be quick to join you in that assumption. However, the smoky chorizo adds a depth and a little bit of fat to this otherwise oh so angelically good for you dish! If you're veggie, or just insanely healthy, you could skip out on the chorizo as the pepper oil still gives the lentils some flavour... but I say live a little - a little bit of fat and, as in my case, some much needed protein, are welcome additions.
Work was a little quieter yesterday so I was actually able to sit outside on the café decking to eat this... disguised in an inconspicuous hoody to avoid being asked any waitress questions. Sadly I forgot to remove the many pens and notepads sticking out of my trouser pockets, so my disguise was rumbled by a customer requesting advice about where to order his drinks. For some reason, I answered him as if I myself was a tourist, recommending, with a great tone of uncertainty, that he head to the bar area. Yes, I know that it was childish, BUT COULD HE NOT SEE THE HOODY?!?! Notepads safely stowed away, I returned to my lentils. Next time I'll wear sunglasses.
Ingredients:
Tin of green lentils
A large thumb sized piece of chorizo, cut into about half cm rounds
A few roasted red peppers from a jar, thinly sliced
A couple of tbsp. pepper jar oil
A couple of handfuls of fresh spinach
Method:
- Fry chorizo until cooked through (and crispy on the outside) in an oiled pan on a medium-high heat (should only take a few mins)
- Rinse and drain the lentils and combine with the peppers, chorizo and pepper oil - do this in the pan you cooked the chorizo in so that the lentils absorb some of the fatty juices. If you're eating it straight away you can keep the heat on for a while to enjoy it all as a warm salad (don't warm the spinach unless you want it wilted!)
- Plate up the fresh spinach and top with the chorizo/pepper/lentil mix.
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