Spicy lentil stew: chorizo or tofu

Spicy lentil stew with chorizo

It was such a lovely sunny day today that I mentally prepared the perfect salad to have for dinner. Unfortunately for me a minute before I was about to jump off the bus to leisurely visit the vegetable lady, the rain started to pour down uncontrollably like it wasn’t going to stop. Everyone on the bus was in a state of panic and people in the streets were darting for cover. Something took over me and I automatically joined in with the panic and ended up running home and knocking over anyone in my way. Suddenly feeling cold in my spring outfit I had a rummage through my fridge and came up with this warming dish. By the time it was ready, the sun was shining again but I was happy to be eating a dish full of flavours. The vegetarian liked his tofu version too.

Approx 250g puy (French) lentils

1tsp ground coriander

1tsp ground cumin

1tsp paprika

1tsp chilli flakes

1 tin chopped plum tomatoes

1 tin or equivalent of water

A few sprigs of thyme and rosemary

Squidge of tomato puree

1 small red onion, chopped

2 garlic cloves, crushed and finely chopped

2 red peppers, chopped into chunks

Olive oil

Sea salt and black pepper

V: Chunk of tofu, chopped

M: Chunk of chorizo, chopped

Fry the onion and garlic in a little olive oil for about 8 minutes. Once the onion has softened add the spices and stir for a minute. Stir in the red pepper and add the tinned tomatoes, lentils and water. Bring to the boil and tomato puree and herbs. Leave to simmer for 20 minutes, stirring occasionally, and adding more water if necessary so that the sauce doesn’t dry out.

After 20 minutes, divide the mixture into two pans. Add tofu to one and chorizo to the other. Continue to cook both for a further 20 minutes.

Serve with salad and crusty bread.

Around the world in recipes

Val d'Isere

The recession has hit me badly and I can't afford to travel, instead I have decided to cook myself around the world in recipes. As it is the ski season, I will start my journey in the French Alps. 

Raclette cheese

I will begin my French feast with a raclette. Raclette cheese originated in the French speaking alpine areas of the Valais in Switzerland. According to local legends, the trend of melting this semi-firm, cow's milk cheese began when the local farmers set up camp for the night and the cheese accidentally melted next to the fire. One farmer, not wanting to waste any, quickly scraped it off the rock and discovered it tasted even more delicious. The trend quickly spread and is now very popular among the Valais ski resorts. 
The traditional dish is served with boiled potatoes, gherkins, pickled onions and a selection of dried meats.
I don't have a fancy raclette melting device so I just melted the cheese under the grill and served with roasted vegetables.

Serves: 2
Big chunk of Raclette cheese, chopped
Handful, baby potatoes
1 carrot, peeled and chopped into chunks
1/2 courgette, sliced length ways
1 red pepper, chopped into chunks
4 garlic cloves, peeled
6 mini gherkins
Olive oil
Honey
Sea salt and black pepper

V: 1 parsnip, quartered length ways.

M: Selection of dried meats: salami, proscuitto, Viande des Grisons

Heat the oven to 180º. Put the carrot, pepper, courgette and garlic into a baking tray with a drizzle of olive oil and seasoning. 
Separately place the parsnip in an ovenproof dish. 

V: Drizzle with olive oil, honey and seasoning. 

Place both dishes in the oven for approx 20 minutes.
Boil the potatoes until soft but firm (approx 15 minutes). 

Divide the chunks of raclette cheese between two oven proof dishes and grill until melted (approx 5 minutes). Serve straight away as the cheese quickly hardens.

M: Serve with dried meat selection.