Chorizo, Fennel & Lentil Stew
Adapted from Hearth & Soul
Preparation time: 15 minutes
Cooking time: 1 hour
Tip: make this a day or two ahead of time. The flavour is wonderful in a couple of days time!
- 500g/1.1lbs. chorizo sausages
- 1 onion, diced
- 600g/21oz. fennel, sliced (including tops but remove core)
- 3 cloves garlic, diced
- 375ml/13flozs. white wine or chicken/beef stock
- 160g/5.6ozs. dried lentils, picked over and soaked overnight
- 3 cups chicken or beef stock
- 140g/5ozs. tomato paste
- 1 teaspoon smoked paprika
- 100g/3.5ozs. spigarello or kale
- Salt and pepper to season
- Parsley and parmesan to serve
Step 1 - Cut the chorizos in half lengthways and then cut into 1cm or 1/2 inch half moons. Add a little oil to a large cast iron pot and fry the chorizo pieces for around 3-4 minutes.
Step 2 - Add the onion and fennel and a bit more oil and fry for 10 minutes. Add garlic and cook for 1 minute. Then add wine and bring to a boil and reduce until 3/4 of the original quantity.
Step 3 - Add lentils, stock, tomato paste and smoked paprika and bring to a boil and cover and simmer for 35 minutes. Add the spigarello or kale and then bring to a boil and allow to reduce a little and then season with salt and pepper and serve with parsley and parmesan.