Ingredients
- 2 Tbsp olive oil
- 1 large onion
- salt and pepper
- 8 oz cry cured Spanish chorizo or other spicy sausage, cut into 1/2-inch chunks
- 1 tsp cumin seeds, toasted and ground
- 1 tsp minced garlic
- 1 Tbsp pimenton dulce (sweet Spanish smoked paprika)
- 1 lb large green or brown lentils, rinsed and drained
- 4 cups thinly sliced chard (about 2 bunches)
- 3 Tbsp chopped scallions, both white and green parts
- 2 cups long-grain or basmati rice
- 2 Tbsp olive oil
- 1 small onion, finely diced
- 1 1-inch piece cinnamon stick
- 6 whole cloves
- 1 tsp turmeric
- 1/2 tsp salt
Instructions
Make the lentils: Put 2 tablespoons olive oil in a heavy-bottomed soup pot or Dutch oven over medium-high heat. When hot, add onion, stir to coat with oil, and season well with salt and pepper. Cook, stirring, until softened and beginning to brown, about five minutes.
Lower heat to medium, add chorizo and continue to cook mixture until chorizo has browned a bit. Add cumin, garlic and pimenton, and stir to combine.
Add lentils to pot and pour in 6 cups water. Cover and bring to a boil over high heat, add 1 teaspoon salt, then turn down to a low simmer. Keep pot covered with lid ajar, and simmer gently, stirring occasionally, for 45 minutes, until well cooked and porridgelike. (Add a small amount of water to loosen slightly if necessary.)
Add the chard, pushing down to help it wilt. Put on lid and cook 15 minutes more until chard is well cooked. Stir to combine with lentils.
Meanwhile, cook the rice: Rinse rice well in a bowl of cold water until water runs clear, then drain. Put 2 tablespoons olive oil in a 2-quart saucepan over medium-high heat.
Add onion and cook, stirring, until softened and starting to color, three to four minutes. Add rice and stir to coat. Add cinnamon, cloves, turmeric, salt and 2 1/2 cups water. Bring to a boil, then turn heat to very low. Cook for 15 minutes, then turn it off and leave to steam with the lid on for up to 30 minutes.
To serve, put a large ladle of stewed lentils in a low, wide soup bowl and place a large spoonful of rice next to it. Sprinkle with scallions.
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