When we come home from work in the evening, we often want to treat ourselves to a good comforting dish. On the other hand, we do not often have the courage to embark on preparations that are too complex and too long. The solution is then to focus on recipes in which all or almost all the ingredients are cooked together, and which are nevertheless original and delicious enough to brighten up your evening. World cuisine is, in this regard, a good source of inspiration. Its spices will indeed give character to the simplest preparation. An influencer thus proposed his recipe at the crossroads of Indian, Spanish and Mexican cuisine: a stew of coral lentils with chorizo and fresh spinach.
Chorizo and tortilla chips
There are elements of dahl, curry and Mexican spices, without forgetting the famous Spanish sausage. Furthermore, this dish is “really very easy and quick to make“, assures its author. For 4 people, start by preheating your oven to 200°C. Peel and finely slice 2 onions and chop 2 cloves of garlic. Cut 200 g of chorizo into cubes. Choose it more or less spicy according to your tastes and those of your guests. In a large saucepan or casserole dish, brown your chorizo for 2 to 3 minutes so that it releases some fat. Then add your onions and garlic, and continue cooking for 5 minutes. Meanwhile, cut 4 tortillas into 8 triangles each. Place them on a baking tray covered with baking paper and bake for 8 to 10 minutes. They should come out nicely golden and crispy.
Quick cooking of lentils
Add 70 g of tomato paste and 1 to 2 tablespoons of Mexican spice mixture to your saucepan – alternatively, you can use paprika, coriander, cumin, chili pepper and oregano – as well as than 220 g of coral lentils. Mix well and add 1.2 liters of water. Add a crumbled stock cube, cover and simmer for 15 minutes. Meanwhile, roughly chop 150 g of fresh spinach. Place them in the casserole dish and continue cooking for 5 minutes. Chop a little flat-leaf parsley while waiting, then serve in deep plates. Finish by sprinkling with a little lemon juice, sprinkle with parsley and add the tortillas as an accompaniment. They will replace naan to dip them in your lentils.