leeks with lentils,chorizo and eggsrating:
Preparation Time: 15 Mins
Cooking Time: 40 Mins
4 leeks, trimmed and cut into - 1cm rings
250g brown or green lentils
1 onion, quartered
1 bouquet garni
4 cloves garlic
2 tbsp extra virgin olive oil
250g good quality chorizo, cut into 2cm chunks
a little chopped parsley
Rinse the leeks, then set aside to dry. Put the lentils into a pan with the onion, bouquet garni and 1 clove of garlic, peeled and sliced. Add enough water to cover generously and bring to the boil. Simmer for about 30 minutes until the lentils are just tender. Stir in the leeks and simmer for a further 2 minutes.
Drain, reserving a little of the cooking water. Discard the bouquet garni. Chop remaining garlic. Heat the oil in a frying pan and add the garlic and chorizo. Fry until the chorizo and garlic are brown. Now tip in the well-drained lentils and leeks and turn and stir so that they take on the flavour of the chorizo and garlic. Stir in 2-3 tbsp of the lentils cooking water to moisten. Season and stir until steaming. Poach or fry eggs and keep warm. Pile a big heap of lentils, leeks and chorizo on each plate and top with an egg. Sprinkle with parsley.