Spicy Stewed Lentils With Chorizo and Queso Fresco

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Spicy Stewed Lentils With Chorizo and Queso Fresco

 

4 large garlic cloves

1 teaspoon ground coriander

1/4 teaspoon cayenne

1 tablespoon plus 2 teaspoons olive oil (divided use)

4 cups vegetable stock

1 bay leaf

2 cups green or brown lentils, rinsed and picked over

8 small red- or yellow-skinned potatoes, quartered

1/2 pound Soyrizo, soy kielbasa (Tofurky makes brats I

know if) or other spicy veg. sausage, diced

1 tablespoon fresh lemon juice (from about 1/2 lemon)

1 small bunch arugula, tough stems removed

salt and freshly ground black pepper

1/2 cup queso fresco or feta cheese, crumbled

 

In a deep saucepan, saute the garlic, coriander and

cayenne in 2 teaspoons of oil for 30 seconds. Add the

stock, bay leaf and lentils and bring to a boil.

Reduce the heat to low, cover and simmer for 15

minutes. Add the potatoes, cover and cook until the

potatoes and lentils are tender but not mushy, about

15 minutes.

Meanwhile, cook up the sausage in a skillet. When the

stew is cooked, toss with the remaining tablespoon of

oil, the lemon juice, arugula, and salt and pepper to

taste. Remove bay leaf. Transfer to bowls and top each

serving with sausage and cheese.

Serves 4.

 

 

 

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