Soupy Spanish Lentils with Chorizo and Manchego Toast
- 2 tbsp Olive oil
- 1 lbs Fresh chorizo sausage approximately 3 large links
- 1 Large onion finely chopped
- 2 Stalks celery finely chopped
- 6 Cloves garlic minced
- 12 oz Roasted red bell peppers in olive oil drained and coarsely chopped
- 2 tbsp Tomato paste
- 1 cups Dry red wine
- 4-6 cups Chicken broth
- 1 ½ cups brown lentils
- 1 tsp Smoked paprika
- 1 tsp Crushed red pepper flakes
- 1 tsp Red wine vinegar
- Salt and freshly ground black pepper to taste
- ¼ cups chopped fresh parsley
- Manchego Toast
- 1 loaf Whole-grain rustic bread cut into 1-inch slices
- 4 tbsp Butter softened
- 4 Cloves garlic minced
- 2 cups Grated "young" Manchego cheese
- 1
Heat olive oil over medium-high heat in a large skillet or deep saute pan. Place sausages in the pan and cook 6-7 minutes, turning to brown on all sides. Transfer to a plate. (Sausages will not be cooked all the way through at this point.)
- 2
Place onion in the hot fat. Reduce heat to medium and cook 7 to 8 minutes or until beginning to soften. Add the celery and cook 4 to 5 minutes more.
- 3
Add the garlic, stir until fragrant. Add the chopped roasted red bell pepper, the tomato paste, the wine and cook 1 minute.
- 4
Add 4 cups of chicken broth and bring to a boil. Add the lentils, smoked paprika and crushed red pepper flakes. Bring to a boil.
- 5
Slice chorizo into 1/4 to 1/3-inch slices. Add to the pan with the lentils.
- 6
Reduce heat, cover slightly and simmer 30 to 45 minutes or until lentils are tender, adding additional chicken broth as needed to maintain a "soupy" consistency. Add red wine vinegar and adjust seasoning with salt and black pepper. Stir in parsley. Let rest while making the toast.
Manchego Toast- 7
Preheat broiler on high. Combine softened butter and garlic. Spread over the slices of bread
then top with grated cheese.- 8
Place on a baking sheet then place under the broiler for 2-3 minutes or until hot and bubbly.
- 2