Lentils and Bean Salad with Spicy Sausage (Chorizo)
Rinse lentils, drain and cook about 25 minutes in boiling broth.
Rinse broad beans and blanch for about 8 minutes in boiling salted water. Plunge into ice cold water and drain well. Peel garlic and shallot and chop finely.
Peel chorizo and cut into thin slices. In a pan, add sausage and sauté with shallot and garlic. Drain lentils, drain and mix with the beans and parsley. Combine all together and season with salt, pepper and vinegar to taste. Spread on saucers and serve lukewarm.