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🥗 Hearty Lentil and Bean Salad with Spicy Chorizo

366 kcal · 30 min · 4 servings

Ingredients

• 250 g Puy lentils
• 750 ml meat broth
• 200 g broad beans (hulled)
• 1 clove garlic
• 1 shallot
• 150 g chorizo
• 3 tbsp coarsely chopped parsley
• salt
• pepper (from the mill)
• 2 tbsp white wine vinegar

Instructions

1. 1. Rinse the lentils under cold water and let them drain well.
2. 2. Add the drained lentils to the boiling broth and cook them for about 25 minutes until tender.
3. 3. Rinse the beans under cold water.
4. 4. Blanch the beans in boiling salted water for about 8 minutes (blanching means cooking briefly in boiling water).
5. 5. Drain the beans and immediately rinse them with cold water to stop the cooking process.
6. 6. Let the beans drain well.
7. 7. Peel the shallot and the garlic.
8. 8. Finely chop the shallot and the garlic.
9. 9. Remove the chorizo from its casing (peel).
10. 10. Slice the chorizo into thin rounds.
11. 11. Place the chorizo slices in a hot pan and let the fat render slowly.
12. 12. Add the chopped shallot and garlic to the pan and sauté them with the sausage.
13. 13. Drain the cooked lentils and let them drain.
14. 14. Add the drained lentils, the beans, and the chopped parsley to the sausage mixture in the pan.
15. 15. Mix everything well until it is warm.
16. 16. Season the salad with salt, pepper, and vinegar to taste.
17. 17. Divide the salad among small bowls.
18. 18. Serve the salad lukewarm.

Nutrition per serving

• kcal: 366
• Protein: 26 g · Fett/Fat: 14 g · Carbs: 34 g