Lentils With Chorizo, Greens and Yellow Rice

Preparation

1. Step 1

   Make the lentils: Put 2 tablespoons olive oil in a heavy-bottomed soup pot or Dutch oven over medium-high heat. When hot, add onion, stir to coat with oil, and season well with salt and pepper. Cook, stirring, until softened and beginning to brown, about 5 minutes.

2. Step 2

   Lower heat to medium, add chorizo and continue to cook mixture until chorizo has browned a bit. Add cumin, garlic and pimentón, and stir to combine.

3. Step 3

   Add lentils to pot and pour in 6 cups water. Cover and bring to a boil over high heat, add 1 teaspoon salt, then turn down to a low simmer. Keep pot covered with lid ajar, and simmer gently, stirring occasionally, for 45 minutes, until well cooked and porridgelike. (Add a small amount of water to loosen slightly if necessary.)

4. Step 4

   Add the chard, pushing down to help it wilt. Put on lid and cook 15 minutes more until chard is well cooked. Stir to combine with lentils.

5. Step 5

   Meanwhile, cook the rice: Rinse rice well in a bowl of cold water until water runs clear, then drain. Put 2 tablespoons olive oil in a 2-quart saucepan over medium-high heat.

6. Step 6

   Add onion and cook, stirring, until softened and starting to color, 3 to 4 minutes. Add rice and stir to coat. Add cinnamon, cloves, turmeric, salt and 2½ cups water. Bring to a boil, then turn heat to very low. Cook for 15 minutes, then turn it off and leave to steam with the lid on for up to 30 minutes.

7. Step 7

   To serve, put a large ladle of stewed lentils in a low wide soup bowl and place a large spoonful of rice next to it. Sprinkle with scallions.