Name: Lentil and chorizo sofrito
Prep time: 25 min
Cook time: 75 min
Total time: 100 min
Yield: 8
Ingredients: 1 tablespoon olive oil; 4 (680g) chorizo, sliced thinly; 1 (150g) medium brown onion, chopped finely; 6 (390g) rindless bacon rashers, sliced thinly; 2 clove garlic, sliced thinly; 2 1/2 cup (500g) brown lentils; 2 (240g) medium carrots, chopped finely; 1 kilogram baby new potatoes, halved; 2 dried bay leaves; 1.5 litre (6 cups) water; 4 (480g) medium zucchini, sliced thickly; freshly ground black pepper and salt, to season; 1/4 cup fresh flat-leaf parsley, finely chopped; Sofrito; 1 tablespoon olive oil; 1 (300g) large red onion, sliced thinly; 4 (300g) roma tomatoes, peeled, cut into wedges

Lentil and chorizo sofrito

Serves 8

Prep

25M

Cook

1H 15M

Total

1H 40M

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Ingredients

1 tablespoon olive oil

4 (680g) chorizo, sliced thinly

1 (150g) medium brown onion, chopped finely

6 (390g) rindless bacon rashers, sliced thinly

2 clove garlic, sliced thinly

2 1/2 cup (500g) brown lentils

2 (240g) medium carrots, chopped finely

1 kilogram baby new potatoes, halved

2 dried bay leaves

1.5 litre (6 cups) water

4 (480g) medium zucchini, sliced thickly

freshly ground black pepper and salt, to season

1/4 cup fresh flat-leaf parsley, finely chopped

Sofrito

1 tablespoon olive oil

1 (300g) large red onion, sliced thinly

4 (300g) roma tomatoes, peeled, cut into wedges

Method

1.In a large saucepan, heat oil over medium heat; cook chorizo, in batches, for about 2-4 minutes, or until sausage is browned. Drain on paper towel.

2.In the same pan, cook onion, bacon and garlic, stirring, for about 2-3 minutes, or until onion softens. Return chorizo to pan with lentils, carrot, potato, bay leaves and the water; bring to the boil. Reduce heat; simmer, covered, for about 40 minutes, stirring occasionally, until lentils are tender and mixture is thick.

3.Meanwhile, to make sofrito: In a large frying pan, heat oil over medium-low heat; cook onion, stirring, for about 20 minutes or until onion is browned lightly and softened. Add tomato; cook, stirring gently, for about 3 minutes, or until tomato begins to soften.

4.Add zucchini to lentil mixture; simmer, covered, for about 10 minutes, or until zucchini is tender. Season to taste. Serve lentil mixture topped with sofrito and parsley.

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