Looking for a new dish for you New Year’s buffet? Did you know that eating lentils and leafy greens are considered lucky? Lentils represent coins, and leafy greens, paper money. Add pork to that, also considered lucky, and you have a stellar dish to ring in the new year. To read more from our Seasonal Chef about her New Year’s dish inspiration, click this link: Ring in the New Year with Lentils.
Start to finish this dish comes together in about 40 minutes. As things cook you can prep and cook the other ingredients. This is a great make-ahead dish, simply cool it down and rewarm later.
- 1½ cups lentils, see note
- Kosher salt
- Extra virgin olive oil, see note
- 1 lb chorizo sausage, fresh or smoked
- ½ cup chopped shallot, ½“ dice
- 2-3 garlic cloves, minced
- 1 lb sweet potato, peeled and cut in ½“ cubes
- Ground black pepper
- 1 bunch kale, I used red winterbor
- Zest and juice of 1 orange
- Add 2¼ cups of water to a pot with 1 teaspoon of salt and bring to a boil. Cook the lentils for 10 minutes, or to al dente. Drain and set aside.
- While the lentils are cooking place the sausage in a large saute pan with a little bit of olive oil and brown it. I used fresh chorizo but you could easily use the smoked one. Once it’s cooked remove it and set on a cutting board. When cool enough slice in ½” medallions.
- Add another tablespoon of olive oil to the pan and saute the shallot and garlic for 1 minute. Then add the sweet potatoes and saute on medium heat for about 4-5 minutes. Season with salt and pepper
- While the potatoes are cooking strip the kale from their tough stems and slice thinly. Add them to the potatoes with another drizzle of olive oil, salt and pepper and saute until wilted, about 3-5 minutes.
- Your lentils should be al dente at that point so add them, along with any liquid that is left to the pan. Cover and cook for about 3-5 more minutes or until your lentils are soft, but not falling apart.
- Add in the sausage, orange zest and juice. Warm through the sausage and taste for additional seasoning.
- Serve warm with a nice crusty slice of bread.
LENTILS: I used basic green lentils, but you can also use black or brown lentils as well. If using the basic green just keep an eye on them. You don’t want to let them over cook and turn to mush. It’s nice to see them in the dish. OLIVE OIL: If you are able to find an orange-infused oil, try that. I came across a blood orange infused oil over the holidays that was just divine in this dish.