← Back to Search Results
Lentil Salad with Chorizo and Jamon Crisps Recipe-7527

Photo by: Joseph De Leo
Comments: 0


Ensalada Tibia De Lentejas Con Crujiente De Jamon Y Chorizo

Gutsy, smoky, and wonderful, this salad is substantial enough for a light main course and perfect for parties. The best lentils for the job are the green French du Puy lentils or the Spanish pardina lentils, but regular brown lentils are also delicious. The tomatoes add a fresh counterpoint to the salad, and for this dish I prefer peeling them raw with a vegetable peeler rather than blanching them first, which tends to make them mushy. Choose tomatoes that aren’t overly ripe. You’ll need a small cheesecloth bag to hold the onion, garlic, and herbs while the lentils cook.

Yield: Serves 4 to 6


  • 1 small onion
  • 3 medium-size garlic cloves, peeled
  • 3 fresh flat-leaf parsley sprigs, plus ¼ cup chopped parsley
  • 1 bay leaf
  • 1 cup green or brown lentils (see Note), rinsed and picked over
  • Extra virgin olive oil
  • ½ pound sweet Spanish-style chorizo sausage, diced medium-fine
  • 2 ounces thinly sliced serrano ham or prosciutto
  • 2 tablespoons sherry vinegar, preferably aged
  • 1 tablespoon best-quality red wine vinegar
  • 1 tablespoon chicken stock or broth, or water
  • 1 teaspoon honey
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • 3 medium-size firm tomatoes, peeled, seeded, and chopped
  • ¼ cup finely sliced scallions, both white and green parts


1. Place the onion, garlic, parsley sprigs, and bay leaf in a double layer of cheesecloth and tie it shut.

2. Place the lentils in a medium-size saucepan and add enough cold water to cover them by 3 inches. Bring to a boil over high heat. Skim the foam off thoroughly, add the cheesecloth bag, and reduce the heat to low. Simmer until the lentils are tender, 15 to 18 minutes. Drain the lentils. (If you are making the lentils ahead, toss them with a little olive oil. They will keep for up to 2 days, covered, in the refrigerator. Let them come to room temperature before continuing with the recipe.)

3. Heat 1 tablespoon olive oil in a medium-size skillet over medium-high heat. Add the chorizo and cook, stirring, until nicely browned and beginning to crisp, about 5 minutes. Using a slotted spoon, transfer the chorizo to paper towels to drain and keep warm.

4. Pour olive oil to a depth of ½ inch in a small skillet and heat over medium heat until almost smoking. Add the ham slices, one at a time, and cook until shriveled and crisp, about 30 seconds, transferring the cooked slices to paper towels to drain.

5. Place 3 tablespoons olive oil, the sherry vinegar, red wine vinegar, chicken stock, and honey in a small microwave-safe bowl and stir to mix. Microwave on high power for 30 seconds, then season the vinaigrette with salt and pepper to taste.

6. Place the drained lentils, chorizo, tomatoes, chopped parsley, scallions, and warm vinaigrette in a large bowl and toss to mix. Crumble the crisp ham slices into medium-size pieces, toss some with the salad, scatter the rest on top, and serve.



If you are using Spanish pardinas, they will need to soak overnight before being cooked. Goya brand pardinas do not need to be soaked, despite what it says on the package.

© 2005 Anya von Bremzen

Note from Cookstr's Editors

Nutritional information is based on 6 servings and includes 3/4 teaspoon of added salt.


Nutritional Information

Nutrients per serving (% daily value)

427kcal (21%)
40mg (4%)
15mg (25%)
39mcg RAE (1%)
38mg (13%)
893mg (37%)
7g (37%)
27g (42%)
4mg (20%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
raos-cookbook Rao's Cookbook
by Frank Pellegrino
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
amor-y-tacos Amor Y Tacos
by Deborah Schneider
flavor Flavor
by Rocco DiSpirito
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
nigella-express Nigella Express
by Nigella Lawson
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
martin-yans-china Martin Yan's China
by Martin Yan

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?