Parsnip, Chorizo, Kale and Lentils

Now it is true that the Chorizo in this makes this meal just a tiny bit naughty but it is well worth it because it is soooooooo tasty.  I used a lovely peppered Chorizo that I’d picked up in Austria a few weeks earlier.  I bought it on the premise that it was a gift for my hubby, knowing full well that I’d probably manage to eat it myself (ha ha cunning plan succeeded!).  The only thing I need to warn you about is to make lots because my lot woofed it down in record speed and were asking for more!!

Print Recipe
Parsnip, Chorizo, Kale and Lentils
From 'River Cottage Light and Easy' by Hugh Fearnley-Whittingstall
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Courses Meal
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Courses Meal
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Instructions
  1. Heat a large frying pan and add the oil, then the parsnips and rosemary and fry for around 5-6 minutes tossing occasionally until beginning to soften
  2. Add chorizo and cook for a further 5-6 minutes, stirring often until the sausage is cooked and beginning to crisp
  3. Finally add the lentils and kale and toss so they get the benefit of the chorizo flavours and cook for a couple more minutes and serve straight away
Share this Recipe

 

2 Comments

  • Kate says:

    We’ve been following ideas from your blog all week. It took til Thursday for the health skeptic man of the house to realise he’s been given healthy meals & even then his comments were “this is nice, I mean it’s really nice” when eating the parsnip & chorizo dish.

    I want to give 5 stars but it won’t let me?!

Leave a Reply

Your email address will not be published. Required fields are marked *