One advantage of buying staples that you don’t have any immediate use for is that one day when you can’t be bothered to go to the store and you need to empty the freezer and refrigerator of dated items, there are possibilities. God knows how old the tomato pulp is! I decided not to look at the date and just smelled and tasted it. It was okay 😉 The El Paso seasoning mix smelled okay too. The lentils, ground veal and Portuguese blood sausage were frozen and not so old.
I bought the mouro chourico (Portuguese blood sausage) after it was pointed out to me while I was trawling the freezer section of Auchan supermarket with Portuguese friends. It is not completely dry/cooked like most Spanish and Portuguese chorizo that you find here in France.
Le Parret: This is truly delicious!
Me: I know 😀
Green Lentil Stew with Chourico Mouro
2 tbsp olive oil
1 lb ground veal
1 chorizo mouro, chopped
1 onion, coarsely chopped
2 large garlic cloves, chopped
2 1/2 cups jarred/cooked lentils
2 cups tired cherry tomatoes, halved
1 dry bay leaf or 3 fresh
1 pkg El Paso seasoning mix
1 tsp salt
1/2 tsp black pepper
3 cups tomato pulp
Saute the veal and chorizo in the olive oil until all the pink is gone in the veal. Add the onion and garlic and continue to saute until the onion is soft. Blend in the lentils, cherry tomatoes, bay leaf, seasoning mix, salt, pepper and tomato pulp, bring to a boil and simmer for about 30 -40 minutes.