Parsnips, Chorizo, Kale & Lentils

  • 350g Parsnips (about 3)
  • 1tbsp oil for cooking
  • Leaves from 2 sprigs of rosemary, chopped
  • 100g cured chorizo sliced into 5mm rounds
  • A bag of Kalettes
  • 100g pre cooked puy lentils

Or to cook lentils from dry;

  • 60g puy lentils (dry weight)
  • Bay leaf
  • Half a small onion

If cooking your lentils from dry, place the lentils in a pan with plenty of cold water, the bay leaf and half onion. Bring to the boil, turn down the heat and simmer for 12 – 15 minutes. Drain, retaining some of the cooking liquid. Remove the bay leaf and onion and set aside.
Peel the parsnips and cut into 3mm rounds
Put a large frying pan on a medium heat and add the chorizo and cooking oil. Once some of the fat has rendered out of the sausage, remove it from the pan and set aside.
Add the parsnips and cook, tossing occasionally,for 6 minutes.
Return the chorizo and add the Rosemary to the pan.
Cook for a further 6 minutes
Add the lentils and kalettes with a splash of the retained cooking liquid, (or a few tablespoons of chicken stock if you used pre-cooked lentils). Cover and turn up the heat, so that the kalettes steam for the last 3 or 4 minutes. They should be softened but still bright.
Season well with salt and pepper.
Serve in bowls with some or all of your day’s raw olive oil allowance drizzled on top.

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