Wednesday, July 13, 2011

Cook It- Chorizo And Lentil Stew w. Cabbage And Orange Salad

Jess made this killer combo for us a few weeks ago and promised it was super easy. She tells no lies. I altered the recipe to make it even easier- see my changes in brackets.


Chorizo and Lentil Stew


Ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic, sliced
  • 3/4 pound bulk chorizo sausage (I used 2 sausages)
  • 5 ribs celery, sliced (didn't have any)
  • 1 cup dried lentils (I used two tins)
  • 3 cups water (not needed with tinned lentils but i did add a stock cube)
  • 1 teaspoon ground dried turmeric
  • 1 teaspoon curry powder
  • 1 teaspoon ground cumin
  • salt and pepper to taste

Directions

  1. Heat olive oil in a large saucepan over medium-high heat. Stir in garlic, and cook until it turns golden brown, about 45 seconds. Add the chorizo sausage; cook and stir until the sausage is crumbly and beginning to brown, about 4 minutes. Stir in celery, and cook until the celery softens, about 4 minutes more.
  2. Pour off any excess grease from the sausage, then add the lentils and water ( or tinned lentils). Season with turmeric, curry powder, and cumin. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer (until heated through- about 10 mins) until the lentils are tender, about 40 minutes. Season to taste with salt and pepper before serving. From here








Purple Cabbage Salad 



½ head purple cabbage
1 orange, peeled and sliced into ½ inch segments
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
dash chili powder
  1. Slice the cabbage as thinly as possible
  2. Place cabbage in a large bowl, add the orange segments
  3. Toss with olive oil, vinegar and lemon juice then sprinkle with a dash of chili powder
  4. Serve
From here 


Deadly easy, Deadly tasty. 
Cook it for your dinner.

10 comments:

  1. I love the colour of the salad! x

    ReplyDelete
  2. Snap! Guess what is bubbling away nicely on my stove as I type? Mmmm. Hearty winter feast. Mine will be minus that super amazing looking salad though.
    Much love ..xx

    ReplyDelete
  3. I'm doing a food shop on Friday and a purple cabbage is now on my shopping list. It looks delicious and I love new salad recipes. If I left off the chilli powder that would be ok wouldn't it? I'd like the kids to eat it as well is all.

    ReplyDelete
  4. Oooh yum! i will cook it for my dinner. Since i burnt tonights effort.

    ReplyDelete
  5. SArah, i left out the chilli! Much more family friendly.

    ADA- SNAPPPPPPPPPPP!!! awesome!

    jody- a burnt meal is still a hot meal- i hope you hear no complaints!

    ReplyDelete
  6. Oh god I am hungry.... I will put this on my shopping list. It maybe summer here in the UK but today its probably as cold as it is where you are! Bloomin english summers! xxLou xx

    ReplyDelete
  7. Emily, guess what I'm cooking! x

    ReplyDelete
  8. Yum, I must try this one xo

    ReplyDelete
  9. I LOVE that purple cabbage are in season. They are probably my fav vegetable. I'll definately be giving that salad a go. Thanks for sharing.

    ReplyDelete
  10. Yum. Thanks for the recipe. I have adapted it for the slow cooker and it's slowly cooking right now.

    ReplyDelete

Thanks so much for your words of encouragement, advice and solidarity.

xo em