Lentils are one of the world’s healthiest foods but to me they are a true comfort food. I prepare them at least once a week to remind me of my home in Colombia and the joy of being surrounded by family.
250 g canned lentils
1/4 green pepper, diced very small
1/4 red pepper, diced very small
1/4 yellow pepper, diced very small
1/4 cup Spanish chorizo, diced very small
1 chorizo, cut in medium size slices for decoration
1 tablespoon balsamic vinegar
2 tablespoons good quality extra-virgin olive oil
1 tablespoon chopped Italian parsley
1/2 teaspoon sweet paprika
salt and pepper to taste
1 red pepper cut in medium size sticks for decoration
1- Start by putting the canned lentils in a sieve and rinse under the tap to wash off the liquid they are packed in.
2- Put a small pan on the stove at a medium heat and fry the diced chorizo without adding any oil. Put aside to cool. In the same pan fry the slices of chorizo and put these aside to cool also.
3- Using a Mandolin slice the cucumber lengthwise thinly. They should be thin enough to roll around inside the mould.
4- Combine lentils, peppers, chorizo, balsamic vinegar, olive oil, paprika, salt and pepper in a bowl. Gently toss the mixture.
5- Test for flavour and season to taste.
6- Take 4 medium size dishes and place a ring mould in the middle of each dish. Line the moulds with a cucumber slice and spoon the lentils mixture to form a tower. Take the moulds out carefully and decorate with chorizo slices and one of the sticks of red pepper for each tower.
7- Drizzle with the olive oil.
– Use good quality extra-virgin olive oil
– If you do not have any moulds just make a tower of lentil in the middle of the dish and wrap a cucumber slice around it.