Chorizo ​​and lentil salad recipe


I loves adding cubes of pancetta or bacon, smoked haddock and chorizo ​​to a salad, letting the oils flavor the dressing.

Preparation time: 5 minutes | Cooking time: 5 minutes




  • 3 garlic cloves, 1 left whole and unpeeled, 2 finely chopped
  • 1 small carrot, washed, left whole
  • 200g lentils
  • 8 mini chorizo ​​sausages (total weight approximately 200g)
  • 2 spring onions, thinly sliced
  • 200g kale, destemmed and sliced
  • Olive oil, drizzle
  • Grated zest of a lemon
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  1. In a pot of salted boiling water, add the unpeeled garlic clove, carrot and lentils and simmer for about 20 minutes or until the lentils are cooked.
  2. Meanwhile, in a frying pan, gently fry the mini chorizos for about eight minutes, turning them occasionally. Remove the chorizo ​​from the pan and set aside, but leave all of the nice chorizo ​​oil in the pan.
  3. Add the chopped garlic to the chorizo ​​oil and fry for a few minutes until tender, then add the spring onions and sliced ​​kale and cook for another three minutes. Remove from fire.
  4.  When the lentils are cooked, drain them well (discarding the garlic and carrot). Cut each chorizo ​​into thirds.
  5. Toss the lentils with the chorizo ​​slices, kale and spring onion and arrange on a serving platter. Finish with a drizzle of oil, sprinkle over the lemon zest and serve.
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