Thursday, May 24, 2012

Recipe: Braised Lentils with chorizo and purple sprouting broccoli

Made this quick little dish up the other day, purple sprouting broccoli of course being in season at the moment. I suppose it's rather later than normal to be using wild garlic, but because of the ghastly weather we've been having in spring/early summer, generally everything has been rather late this year. You can of course, if you want an even quicker supper, use 2 tins of cooked lentils, and only 100ml of stock- but i think you get a better flavour from using dried lentils in this dish. I have served this with some steamed buttered jersey royals- yum!

Braised lentils with chorizo and purple sprouting broccoli (serves 2)

1 tbsp olive oil
1 tbsp butter
4 wild garlic leaves, finely chopped
½ white onion, finely diced
100g chorizo, diced
150g green lentils
600ml low sodium (or weak) vegetable stock
100g purple sprouting broccoli, diced
Salt and pepper to taste

1. Sautee the onion, chorizo and wild garlic in the olive oil and butter, in a deep frying pan, for 5 minutes, stirring often. Add the lentils and stock, and simmer for 20 minutes, stirring often (adding a little more stock if the lentils get too dry).
2. Add the purple sprouting broccoli and cooking for a further 6 minutes. Season to taste and serve!


  1. Made this this evening. Delicious!

  2. Thanks Nicky- purple sprouting broccoli is nearing the end of the season now so i try and get the most of it as i can whilst it's around! When i make this, i sometimes also cheekily add a bit of crumbled goats cheese on top too. Also, if your really really hungry or feeding a crowd, it's nice to make some wild garlic bread to have on the side of this too.