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Cono Sur and Revolve


Tomato Bread with Lentil Butter and Chorizo

By Chef Hayden Smissen of Whole Foods Market


Lentil Butter Ingredients

· 1.5 cups dried Pardina brown lentils, rinsed & sorted. Remove any non-lentil material before cooking.

  • 4.5 cups water
  • 1 clove garlic
  • 1 tbsp minced dry Spanish chorizo
  • 1/4 cup minced carrot
  • 1/4 cup minced onion
  • 1/4 cup minced potato
  • 1/4 cup minced celery
  • 1/2 cup olive oil
  • 1 tbsp smoked paprika 2 tsp salt

Tomato Bread Ingredients

  • 1 large beefsteak tomato
  • 1 tbsp salt
  • 1/4-1/2 cup olive oil
  • 16 generous slices of baguette

Instructions for Lentil Butter

Combine all ingredients except for the olive oil into a pot and bring to a boil. Immediately reduce to a simmer. Continue simmering 20-25 minutes, or until lentils are soft but haven't lost their shape. Strain the liquid into a bowl, reserving it for the next step. Puree all ingredients, slowly adding the olive oil. If the puree is too thick, add the reserved cooking liquid one tablespoon at a time. Set aside and chill.

Instructions for Tomato Bread

Halve the tomato and squeeze each half to remove the seeds. Using a cheese grater, grate the tomato pulp side down until all pulp is removed, leaving only the skin. Discard the skin. Add the salt and olive oil, whisk together well. Leave this out at room temperature until you are ready to assemble, as it will intensify the tomato's flavor. Spread the tomato pulp onto a generous slice of baguette, then add a layer of lentil butter. Finish by topping with more minced chorizo.

Click here to see Chef Smissen's tip

October 2017

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