Ingredients:
1 cup lentils
3 cups liquid (I used a combo of chicken stock and water)
1 whole carrot
2 whole celery stalks (with leaves)
1/2 bay leaf
1 tbsp olive oil
handful of chili flakes
2 links sweet chorizo
1 white onion diced
3 gloves garlic finely diced
good splash of white wine
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Preparation:
Add lentils, liquid (stalk, water or combo), carrot, celery and bay leaf to pot.
Bring lentils to boil uncovered.
Cover and turn heat down to low.
Allow to simmer for 15-20 mins (the lentils will still be very firm).
While lentils are cooking heat olive oil and chili flakes in deep saute pan or pot.
Add onion and garlic to pan and saute until translucent.
Dice chorizo and add to pan.
Saute until chorizo is cooked through.
Remove from heat until lentils are cooked.
When lentils are ready return chorizo to heat.
Add splash of white wine to deglaze pan.
Allow to cook down for a couple of minutes.
Drain liquid from lentils. Reserve liquid.
Remove carrot, celery, etc. from lentils.
Add lentils to pan with chorizo.
Add 1/2 cup of liquid from lentils.
Cook on low heat until lentils reach desired consistency.
Continue to add liquid if needed to keep the mixture loose and stew like.
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