Lentils with Chorizo Recipe

Prep Time::25 mins

Cook Time::30 mins

Total Time::55 mins

Servings::5

Ingredients

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Original recipe (1X) yields 5 servings

½ pound dry lentils, rinsed

1 cube chicken bouillon

2 cups water, or as needed to cover lentils by 2 inches

½ pound Mexican chorizo, casing removed and meat crumbled

6 slices bacon

1 Roma (plum) tomato, diced

1 tomatillo, diced

1 small white onion, diced

2 cloves garlic, minced

½ cup water

½ bunch cilantro, chopped

⅛ teaspoon cumin

5 teaspoons crumbled cotija cheese

5 teaspoons sour cream

Directions

Place rinsed lentils into a large pot. Add bouillon cube and pour in enough water to cover by 2 inches. Bring to a simmer, then cook until lentils are just tender, about 20 minutes.

Meanwhile, heat a large skillet over medium-high heat. Add chorizo and cook, stirring occasionally, until brown, 10 to 15 minutes. Transfer to a plate.

Add bacon to the skillet and lightly fry until cooked but still soft, about 5 minutes. Transfer to a cutting board and chop; leave drippings in the pan.

Cook tomato, tomatillo, onion, and garlic in bacon drippings until soft, about 5 minutes. Stir in 1/2 cup water and cilantro; transfer mixture to a blender. Holding the lid of the blender down with a folded kitchen towel, carefully start the blender; use a few quick pulses to get the mixture moving, then leave it on to purée until smooth.

Add the puréed vegetables, chorizo, bacon, and cumin to the lentil-broth mixture. Cook and stir over medium heat until hot, about 5 minutes.

Ladle soup into bowls. Top with cotija cheese and sour cream.

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