Parsnip, Chorizo, Kale and Lentils
From ‘River Cottage Light and Easy’ by Hugh Fearnley-Whittingstall
Courses
Meal
Servings
Prep Time
2
10
minutes
Cook Time
15
minutes
Servings
Prep Time
2
10
minutes
Cook Time
15
minutes
Ingredients
3
medium parsnips
peeled and sliced into 3mm rounds
2
tbsp
rapeseed or sunflower oil
leaves
from 2 sprigs of rosemary
chopped
150
g
chorizo sausage
sliced into 5mm rounds
approx 100
g
cooked Puy or green lentils
handful
young kale leaves
stripped off the stalk and shredded
salt and pepper
Instructions
Heat a large frying pan and add the oil, then the parsnips and rosemary and fry for around 5-6 minutes tossing occasionally until beginning to soften
Add chorizo and cook for a further 5-6 minutes, stirring often until the sausage is cooked and beginning to crisp
Finally add the lentils and kale and toss so they get the benefit of the chorizo flavours and cook for a couple more minutes and serve straight away