Frisée salad with chorizo and lentils recipe

There’s nothing delicate about this salad, piled with comforting, warm, porky lentils and topped with a poached egg. Make a few more lentils if you are really starving.

Prep time: 10 minutes | Cooking time: 20 minutes

SERVES

four

INGREDIENTS

• 150g lentils, rinsed

• 400ml chicken stock or water

• 2 cloves of garlic, peeled

• 1 tbsp olive oil

• 1 onion, finely chopped

• 100g cooking chorizo, chopped

• 1 tbsp red wine vinegar

• 1 head of frisée lettuce, broken into leaves and washed

• 4 eggs

• For the dressing

• 1 tsp red wine vinegar

• A fat pinch of salt

• 1 tbsp olive oil

METHOD

1. Put the lentils in a pan with the stock or water, and the garlic, plus a fat pinch of salt if using water or unsalted stock. Bring to the boil and simmer until most of the liquid is absorbed and the lentils are just about done. Drain.

2. Heat the oil in a pan and add the onion and chorizo.

3. Cook for about 10-15 minutes until the onion is cooked and the meat is browned and sizzling. Splash in the vinegar, and stir well. Add the lentils. Mix, taste and add more oil, vinegar or salt as necessary.

4. For the dressing, beat the red wine vinegar with a fat pinch of salt and one tablespoon of olive oil.

5. Toss the frisée in the dressing, and arrange in a bowl or bowls. Poach the eggs. Heat the lentils again, then spoon them over the frisée. Top with the poached eggs.