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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 4 |
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This is a meal on its own for an easy weekend brunch. From my Pol Martin cookbook. Ingredients:
1 teaspoon olive oil |
2 carrots, pared and sliced |
1 celery, stalk diced |
4 dry shallots, peeled and halved |
1 onion, chopped |
1 1/2 cups dried lentils, washed and drained |
1 teaspoon cajun seasoning (for beans and rice) |
1/4 teaspoon cayenne pepper |
1 chorizo sausage, sliced |
salt |
black pepper |
Directions:
1. heat oil in saute pan over med heat, add vegetables and cook 6 minutes over low heat.
2. add lentils and spices. mix and cover with water, bring to a boil and partly cover.
3. cook for 1 hour and 15 minutes over low heat.
4. add sausage, season with salt and black pepper.
5. partly cover and continue cooking 15 minutes.
6. Serve.
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