mount zero french style fine green lentil & chorizo mushrooms
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Author:
Bart M Beek, EssencebbqLAB
Servings
12
Ingredients
- 170g Mount Zero French Style Green Lentils
- 750g chicken stock
- 2 cloves garlic, smashed with the back of a knife
- 1 cinnamon stick
- 4 whole cloves
-
2 bay leaves
- 2 chorizo sausages, sliced lengthways
- 30g Mount Zero Frantoio Extra Virgin Olive Oil
-
½ brown onion, peeled and finely chopped
-
1 carrot, peeled and finely chopped
-
1 stick celery, finely chopped
-
400g tinned chopped tomatoes
-
Cooked Green Lentils (as above)
- ½ cup fresh flat-leaf parsley leaves
-
12 portobello mushrooms
- 30ml Mount Zero Frantoio Extra Virgin Olive Oil
- 12 lemon thyme sprigs
-
Mount Zero Pink Lake Salt, to taste
-
Freshly ground black pepper, to taste
Green Lentils
Chorizo & Lentils
Mushrooms
Directions
Cooking the Lentils
Rinse the lentils in cold water, drain and place in a saucepan with the lentils, chicken stock, garlic, cinnamon, cloves and bay leaves. Gently simmer for 20 minutes or until just cooked.
Season with salt and freshly ground black pepper. Remove and discard the bay leaves, cinnamon stick, garlic and cloves then set aside, keeping the lentils warm until needed.
Chorizo & Lentils
Thread the sliced chorizo onto metal skewers and cook on a grill until charred. Remove, cut into small dice and set aside.
Heat a frying pan, add the olive oil and add the onions, celery and carrots, cooking for 3 minutes or until they start caramelising.
Tip in the tomatoes and chorizo and simmer for 25 minutes until the mixture slightly thickens.
Combine the lentils and tomato mixtures and simmer for 5 minutes, adjusting the seasoning with salt and freshly ground black pepper as needed.
Chop the parsley and fold into the mixture.
Mushrooms
Grill the mushrooms in a hot pan on both sides until cooked and golden. Season and sprinkle over the thyme leaves. Spoon some of the lentil mixture onto the mushrooms, top with the micro herbs and serve.