Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Chorizo with Lentils




Source of Recipe


Internet


List of Ingredients




6 pieces chorizo
2 oz lentils
1 onion (quartered)
1 carrot
1 dried pepper
3 tbsp of oil
2 cloves of minced garlic
1 quart of water
1 cup of red wine


Recipe



Cook in pot with water, onion, carrot and lentils. Bring to a boil and cook for 1 hour. Drain the lentils, saving the stock, but removing the carrot, onion and pepper. Saute garlic in olive oil in a frying pan. Add lentils. Cook for about 2 minutes. Remove lentils and add 2 cups of the remaining stock and a cup of red wine. Reduce to one half. Cut the chorizo lengthwise into three pieces. Grill on both sides until brown. Serve chorizo over the lentils, pouring the remaining sauce over the chorizo.