A fridge raid recipe using our dorset chorizo picante and a glug of cream to pull it all together
Packed with protein from the lentils and chorizo, this recipe is wholesome and filling, with very little effort needed for such a tasty supper
Serves 4
Ingredients
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150g Dorset Chorizo Picante
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500g cooked lentils, puy or green
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1 large leek, sliced
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4 cloves garlic, grated
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100g cavalo nero, sliced, stems removed
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100g kale
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50g butter
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300ml vegetable stock
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80g hard cheese, grated (pecorino, parmesan, hard goats cheese)
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1 tbsp chopped parsley
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Salt and pepper to season
Method
STEP 1
Warm a large saucepan on the hob and throw in your diced chorizo. Saute until some of the fat renders out of the sausage and the edges turn crisp and golden. Remove the chorizo but leave the cooking juices in the pan.
STEP 2
Toss in your butter and leeks with a generous pinch of salt. Cook for a few minutes until soft, then add your greens and grated garlic. Cook for 8-10 minutes until everything is soft.
STEP 3
Add your cooked lentils and grated cheese stiring everything together. Top with your stock and let everything combine for a minute or two over a simmering heat.The cheese combined with the stock should emulsify into a lovely sauce.
STEP 4
Spoon portions in to bowl, top with the cooked chorizo and scatter with parsley.
STEP 5
This recipe would also work well with our Wild Venison Chorizo. Serve with toasted ciabatta or potato breads.
