Catalan Tomato Bread with Lentil Butter and Chorizo

Catalan Tomato Bread with Lentil Butter and Chorizo
Created By: Chef Hayden Smissen
Use: Pardina Brown Lentils
Yields: 4 servings

Catalan Tomato Bread with Lentil Butter and Chorizo
Recipe and photo courtesy of Chef Hayden Smissen, Seattle


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 Tbs minced 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 Tbs smoked paprika 2 tsp salt 

Tomato Bread Ingredients:
1 large beefsteak tomato

1 Tbs 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 of the 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. 

Chef Hayden Smissen showcased this recipe on our Cooking Demo Stage at the 2015 National Lentil Festival. For more info about Lentil Fest, please visit