Tapas Off the Beaten Track: Spiced Lentils and Chorizo

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


  1. 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.
  2. Add the lentils and let simmer for approximately 8 minutes. Lentils should be al dente.
  3. In the meantime, pre-heat the oven to 120 degrees Celsius.
  4. Heat up a non-stick frying pan on medium heat (no oil added). Cut the chorizo into slices and fry until well done.
  5. Strain the lentil and tomato and remove the cinnamon pod, cardamon capsules and garlic clove.
  6. Fill the lentils into two small oven-proof dishes. Place the chorizo slices on top.
  7. Bake in the oven for 15 minutes.
  8. Season with freshly ground pepper and sprinkle with parsley. Serve hot.


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