Chorizo, Buckwheat and Lentil Casserole

Based on a recipe by Fiona Smith in Cuisine Magazine, issue 171, page 66. Thanks once again, Cuisine. Chorizo can be quite spicy, but any smoked sausage – frankfurter, Cabanossy, Kransky and so forth – would do just as well.


½ cup buckwheat.

½ cup green lentils.

¼ cup olive oil.

3 cloves garlic, peeled and chopped.

1 medium onion, peeled and sliced.

1 stick celery, chopped.

Salt to taste.

Freshly ground black pepper.

2 tblsp tomato paste.

½ cup cider.

1 tblsp sweet chilli sauce.

1 cup chicken stock.

250g smoked chorizo.

2 bay leaves.

2 tblsp olive oil.

1 ½ cups fresh breadcrumbs.

½ cup chopped celery leaves.


Put the buckwheat and lentils in a small pan, cover with water and bring to the boil. Remove at once, drain and set aside. Prepare the onion, garlic and celery and set aside.


Preheat the oven to 160°C. Heat the olive oil in a sauté pan over a hot flame and sauté the onion mixture until soft. Add salt and pepper to taste, then add the tomato paste, chilli sauce, and cider. Bring to the boil, stir well and reduce the heat. Simmer for 5-6 minutes until the mixture thickens somewhat.

Arrange the sausages and the bay leaves in the bottom of a wide based casserole or tagine. Add the lentil mixture and the stock to the onion mixture, stir well and bring to the boil. Pour the mixture over the sausages, cover and bake in the oven for 45 minutes.

Heat the 2 tablespoons of oil in a frying pan over a hot flame and fry the breadcrumb mixture until golden. Remove the casserole from the oven and sprinkle the breadcrumb mixture evenly over the sausages. Return to the oven uncovered and bake for a further 10 minutes.

Serve with: Boiled potatoes.

Serves: 2.

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