Place lentils in a saucepan with 2 cups water. Place
over a medium heat and bring to the boil. Simmer for
20 minutes or until lentils are tender. Drain.
Preheat oven to 200°C. Heat oil in a large frying
pan over medium heat. Add onion and chorizo. Cook
for 8 minutes or until onion is soft and chorizo is
golden.
Bring a saucepan of water to the boil. Add
asparagus; cook for 2 minutes or until tender.
Drain. Add asparagus and tomatoes to chorizo
mixture. Stir until combined. Cook for 2 minutes.
Add lentils and cook until heated through.
Place bread slices on baking tray. Combine oil and
garlic in a bowl. Brush mixture onto each side of
bread slices. Bake for 10 minutes or until crisp.
Spoon lentil mixture into bowls. Top with feta.
Season with salt and freshly ground black pepper.
Serve with garlic bread on the side.
Originally Submitted
9/26/2012
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