Makes 4 servings
- 2 cups (480 ml) water
- 1 cup (192 g) brown lentils*
- Schmaltz for cooking (See page 135)
- 2 pounds (896 g) cremini or button mushrooms, sliced
- 2 large onions, chopped
- 1 pound (448 g) chorizo
- 1 bunch chard, ends trimmed, leaves chopped
In a medium pot, bring the water to a boil. Stir in the lentils, reduce the heat to medium-low and simmer for 20 to 25 minutes, or until the lentils have reached the desired tenderness. Drain well.
While the lentils simmer, in a large skillet, melt a dab of schmaltz over medium heat. Add the mushrooms and onions and cook, stirring occasionally, for 8 to 10 minutes, or until the mushrooms have shrunk to half their size. Stir in the chorizo and cook for 3 to 5 minutes, or until the chorizo has cooked through. Stir in the chard and cook 2 to 4 minutes, or just until the chard has begun to wilt. Stir in the drained lentils and remove the skillet from the heat promptly. Serve immediately.
Leftover stir-fry can be refrigerated for 3 days.
*Lentils are not a Paleo ingredient, but they are a whole, unprocessed food.
Tips: You can use rendered duck or goose fat in place of schmaltz. Roast a duck or goose to render it as you would render schmaltz. Bear in mind that ducks and geese have more insulating fat and can be messier to roast than a chicken. Or look for rendered duck or goose fat at farmers’ markets or in stores offering pastured animal products.
Chorizo is normally fairly spicy, so this recipe doesn’t call for additional spices or salt, but feel free to sprinkle your stir-fry with sea salt and/or chili powder if you like.
**Chorizo may be fresh uncooked sausage sold in casings, or it may have already been cured. If it’s cured, simply cut it into slices, remove the outer skin and chop the chorizo to create small pieces. If it’s fresh chorizo, squeeze the chorizo out of its natural casing when you add it to the skillet, and then use the edge of a spatula or spoon to break up the chorizo as it cooks. Cured chorizo won’t be as tender as fresh chorizo, but it has a deeper, more intense flavor, plus cured chorizo can be kept in the refrigerator for at least a month—and it makes a great last-minute snack!
This recipe is originally from The Big Book of Healthy Cooking Oils, by Lisa Howard.
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