I frequently visit a market stall in one of Berlin’s many weekly markets carrying products from Spain and, particularly, Menorca. And I usually give in to the temptation of the deliciously hot chorizo on offer originating from the island. So there is frequently the need to also come up with a new recipe featuring the iconic sausage.
This dish fuses the tastes of the Orient with spiciness of Spanish chorizo. It’s a delicious starter or tapas dish.
Ingredients (serves 2):
- 1 small yellow onion, finely chopped
- 1 garlic clove, whole
- 1 beef tomato, finely chopped
- 1/2 teaspoon of ground turmeric
- 1/2 teaspoon of ground cumin
- 4 cardamon capsules
- 1/2 cinnamon stick
- 200 grams of yellow lentils
- ca. 400 ml of water
- sea salt
- 1 chorizo
- freshly ground pepper
- 1 teaspoon of finely chopped parsley
- Put onions, garlic, tomato, turmeric, cumin, cardamon pods (pressed down with the back side of spoon so they open up), cinnamon and water into a pot. Bring to the boil.
- Add the lentils and let simmer for approximately 8 minutes. Lentils should be al dente.
- In the meantime, pre-heat the oven to 120 degrees Celsius.
- Heat up a non-stick frying pan on medium heat (no oil added). Cut the chorizo into slices and fry until well done.
- Strain the lentil and tomato and remove the cinnamon pod, cardamon capsules and garlic clove.
- Fill the lentils into two small oven-proof dishes. Place the chorizo slices on top.
- Bake in the oven for 15 minutes.
- Season with freshly ground pepper and sprinkle with parsley. Serve hot.