(Photo by Carlos Sarmiento)
In typical Italian culinary fashion where less is more, I wanted to create a recipe that was simple to make and yet be full of flavor from beginning to end.
This new hearty Italian-inspired dish (with a slight Argentinian twist) is great for evenings and especially cold days.
(Photo by Pat Whelen)
The perfect wine for this is a robust yet elegant super Tuscan blend. The perfect pairing.
Let‘s get cooking!
Menu: Lentils with pan-cooked mini Argentinian chorizos and herbed pita chips.
Wine pairing: 2019 Luiano "Lui" Grand Cru Super Tuscan (Tuscany, Italy)
Serves 4
Ingredients
Lentils & chorizo:
1 cup of lentils (presoaked in 3 cups of water for an hour)
4 garlic cloves, finely minced
1 tomato, seeded and finely chopped
1 shallot, finely chopped
3 tablespoon of extra Virgin olive oil
3-4 cups of vegetable broth
Sea salt & cracked pepper to taste
1 package of Argentinian style chorizo (sausage). I recommend: https://wildforkfoods.com/products/uncured-argentinian-style-bombon-sausage?algoliaHit=true&variant=40216596807746
Pita chips:
2 cups of pita bread pieces (cut in 2 inch triangles)
Sea salt & cracked pepper
1 tablespoon of oregano
3 tablespoons of extra Virgin olive oil
Directions
Pita chips:
Toss pita bread pieces with oregano, olive oil and sea salt and cracked pepper to taste in a bowl.
Arrange bread pieces in the basket of an air fryer and cook at 325 degrees F for 7 minutes or slightly longer if necessary until desired crispness. *If you don't have an air fryer you can bake them in an oven at 425 degrees F for about 10-12 minutes.
Lentils:
In a frying pan, heat up olive oil on medium heat. Add shallots and garlic and cook for 5 minutes. Add tomatoes and cook for another 5 minutes. Turn off heat and set pan aside.
In a medium sauce pan, combine lentils and vegetable broth. Bring to a boil and cover. Reduce heat and simmer for about 15-20 minutes, stirring once during cooking.
Turn off heat and add tomato mixture from frying pan to lentils and stir well. Cover and keep warm.
Chorizo:
In a medium sized frying pan add a tablespoon of olive oil and fry chorizos for about 7-10 minutes on medium heat.
Once cooked, turn off heat and leave chorizos in the pan for a few minutes.
Remove chorizos and cut them into 1 inch thick slices.
Mix chorizo slices with lentils.
Serve it up!
On each individual plate (ideally a large bowl) scoop a generous portion of lentils with chorizos and arrange a few pieces of toasted pita chips on the side. Optional: drizzle a little more extra Virgin olive oil on top of lentils.
Buen provecho! Enjoy!
(Photo by Carlos Sarmiento)
(Photo by Carlos Sarmiento)
(Photo by Carlos Sarmiento)
About the wine…
Luiano’s “Grand Cru” is a blend of native and international grape varieties cultivated from a single vineyard produced in minimum quantities in only the best vintages.
2019 Luiano "Lui" Grand Cru Super Tuscan (Tuscany, Italy)
(Photo by Carlos Sarmiento)
(Photo by Carlos Sarmiento)
Tasting notes:
Defined by intense aromas of red berries and plums are accented by chocolate and tobacco notes.
A full-bodied, complex Super Tuscan with rich fruit flavors and bold tannins, from 24 months of aging in French and American oak barrels following vinification in stainless steel.
Grapes:
34% Cabernet Sauvignon
33% Colorino
33% Merlot
Alcohol:
14.5%
Food pairing: Perfect with roasted or grilled red meats and game dishes, as well as rich, chocolate desserts.
For more information, visit:
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(Photo by Chris Barbalis)