My general love for all things summer aside, I always feel a sense of giddy anticipation at the first hint of fall. Crisper, cooler weather signals a sense of renewal: new school years, clean, fresh notebooks, sweaters and boots, and of course, fall cooking. Braised meats. Hearty stews and soups. Things baked into and onto other things. Things with melted cheese. Where fresh foods rule in summer, comfort foods rule in fall.
Few things are better on a cool Sunday afternoon than putting on a large pot of stew that will last you through the week for lunches (or freeze for a lazy weeknight dinner). However, it is untrue that you can’t put together a hearty, delicious stew in under an hour. This recipe falls somewhere between a hearty soup and a stew, using Portuguese chorizo as a meaty flavour base and eliminating the need to slow-simmer cuts of meat. The addition of lentils and hearty kale make for a full-bodied, one-pot meal (which always welcomes a side of cornbread or crusty bread for dipping).
The chorizo in this recipe should be the Portuguese or Spanish kind that’s cured and dried (rather than the fresh chorizo found in the casing). It keeps well in the fridge and is a great staple to have around to add a smoky, spicy flavour to soups, sauces, stews and omelettes. It also serves as a perfect complement to seafood — chop it up and sauté with garlic and shrimp, or pan-sear with scallops. I also recommend getting the small French “de Puy” lentils. They tend to hold their shape better in stews and soups. Use whatever vegetables you need to use up in the fridge. You can also substitute canned lentils to save time (or other legumes, but if using chickpeas or beans, keep in mind that their cooking time is much longer from dried). To jack this business up one more notch, soft-poach an egg or two in the liquid before serving. You’re welcome.
Lentil, Chorizo and Kale Stew
3 Spanish or Portuguese chorizo sausages, diced
1 large onion, chopped
3 ribs celery, chopped
4 cloves garlic, chopped
2 tomatoes, chopped
1 large can diced tomatoes with juice
6 cups chicken stock
2 tbsp chopped fresh oregano
2 bay leaves
2 cups French lentils, rinsed (soak for a half hour before, if you have time)
5-6 cups shredded kale
2 tbsp cider vinegar or fresh lemon juice
1. In a large pot or Dutch oven, brown sausage with a bit of olive oil on medium heat until slightly caramelized.
2. Add onions and celery, cook gently until they begin to soften. Add garlic and cook a few minutes more.
3. Add tomatoes and cook until they start to break down. Throw in canned tomatoes and stock, oregano, bay leaf and lentils. Bring to a boil, then reduce to a medium simmer. Cook until lentils are tender (about 25–30 min).
4. Ten minutes before serving, add kale and simmer gently. Add vinegar or lemon juice, then salt and pepper to taste. Serve with crusty bread and shave Romano or Pecorino cheese over top.
Photo by JeffreyWW
Sara Chan is a Toronto-based entertainment lawyer, food enthusiast, unprofessional home chef and even less professional food photographer. Her favourite food group is pork. Sara’s column appears every other Tuesday here on lawandstyle.ca.