Whoa… home. I mentioned earlier that I spent the holidays off the beaten track in Costa Rica, and I’m still gathering myself back to regular routine. It was a shock for my pasty winter body to arrive in the sweltering, life abounding, in-your-face tropics, and the reverse shock to return back. It was very healthy to get away and gain much needed perspective, and I think Greg and I both bettered ourselves as individuals.
We’re not moving to Costa Rica just yet, but seeing more of the world makes us realize we’ll have to permanently step out of our bubble one day, or another. The trip report is in an upcoming post, as I’m still getting through our 800+ pictures, some of which are rather incredible.
This salad/meal/lifesaver is somewhat related to the trip, as it was the last thing I made before leaving, and I froze two portions for the first quick meal when we’re back. It worked beautifully. The earthy flavors of the lentils, the spicy chorizo and sweet beets are a great combination. Serve it warmed up as a side, or as the main meal.
Make sure to use the green Puy lentils — they will not get mushy after being cooked. Also, skip the spinach if you’re freezing, mushy spinach wouldn’t go with this anywhere as nice as fresh.
- 1 tbs olive oil
- 1 medium red onion, halved and sliced
- 200g chorizo, sliced
- 200g Puy lentils, cooked
- 200g small cooked beets, sliced (freshly cooked, or from a jar)
- spinach leaves
- salt and pepper
- Heat the oil in a medium skillet, and cook the onion and chorizo until lightly browned. Add the cooked lentils and toss to combine, making sure they are warmed through. Serve with spinach and season with salt and pepper.