Moving On

      There is a very good chance that I may begin to resemble a lentil before long; I can hardly resist the glass jars available in every market for half a euro. Lentejas get on with the Rioja crianzas we just savored throughout the past week (we are now in the vast Castilla y Leon region where the night sky sprawls in such a manner that my breath is literally seized -- if only from craning my neck to such an extent each morning). While the days are certainly getting warmer and my lips pinker (despite all the SPF), nights are still cool and well suited for lentil's peppery bite.

      I've paired them with everything from dried mushrooms with rosemary to nettles with Tempranillo to garlic with anchovies. They never tire me. Today's recipe will appeal to the meat eaters, Spanish folk, and definitely not to Amy, who has informed me she's ready to move onto chic peas.

Lentils with Fried Chorizo and Wild Thyme

      Fresh thyme from your gardens or markets is just fine -- I've had the luxury of coming across it growing on craggy hillsides now and again on my travels, much to my delight. If you have nettles or spinach around, toss them in towards the end to give the hearty dish some less-serious color.

Ingredients

1 T olive oil

1 1/2 c chorizo (or txistorra, if available) - casing removed, roughly chopped

1 onion, diced

1/2 t salt

6 cloves garlic, diced

2 c cooked, salted lentil

1 c water

2 c washed nettles (ortega) or spinach (optional)

3 T olive oil

3 T red wine vinegar

1 T fresh thyme, chopped

sea salt, to taste (this will depend on the salt content on your lentils)

Process

      Over a medium-high flame, heat 1T olive oil in a skillet. When the oil is hot, add the chorizo, stirring occasionally to let crisp and brown -- about two minutes. Remove from heat. Saving the oil, spoon out the chorizo onto a separate plate and place the the skillet (with fat) back on the heat source.

      Add the onions to the skillet with 1/2t salt. Stir occasionally for ten minutes or until the onions have softened and begin to turn a bit brown at the edges. Reduce heat if this is happening too fast. Add the garlic and let sauté for one minute longer.

      Add the lentils, water and crisped chorizo. Bring the lentils to a simmer and reduce heat to maintain it for 15 minutes. Add the greens, if using, stirring gently to combine. While still simmering, add 3T olive oil to bind the dish.

      Remove from heat before stirring in the vinegar and thyme. As with all legumes, they absorb flavors dramatically and may require some adjustments, especially with the vinegar and salt.

      Serve with some freshly cracked black pepper, sharp sheep cheese and crusty bread.

Yields: 3 hearty servings

Prep time: 15 minutes

Cook time: 25 minutes

Photography by Amy Pennington/Styling by Me