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How to Make Lentils with Chorizo - A Step-by-Step Guide

Lentils with chorizo is a wonderfully flavorful and satisfying dish that is perfect for a cold winter evening. The combination of earthy lentils and spicy, smoky chorizo creates a hearty and comforting meal that can be enjoyed on its own or as a side dish. This recipe is not only delicious, but it is also incredibly easy to prepare, making it a great option for a quick and simple weeknight dinner.

The rich, bold flavors of the chorizo infuse the lentils with a deep, complex taste that...

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Ingredients

  • ½ pound dry lentils
  • 1 cube chicken bouillon
  • ½ (1 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, divided
  • 5 teaspoons sour cream, divided

Information

  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Servings: 5
  • Yield: 5 servings

  • Rinse lentils; place in large pot. Pour enough water into the pot to cover the lentils by 2 inches; add the chicken bouillon cube to the pot. Bring to simmer; cook until lentils are just tender, about 20 minutes.
  • While lentils are cooking, heat a large skillet over medium-high heat. Cook chorizo until brown, 10 to 15 minutes. Remove from pan. In the same pan, lightly fry bacon until cooked but still soft, about 5 minutes. Remove bacon, leaving drippings in pan. Chop bacon.
  • Cook the tomato, tomatillo, onion, and garlic in the bacon fat until soft, about 5 minutes. Stir in the water and cilantro; transfer mixture to a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree until smooth.
  • Stir the pureed vegetables, cooked chorizo, cooked bacon, and cumin into the lentils and cooking water. Stir over medium heat until hot, about 5 minutes. Serve in bowls; top each bowl with a teaspoon of cotija cheese and a dollop of sour cream.

    • Nutrition

    528 cal.

    • Total Fat: 35g
    • Saturated Fat: 13g
    • Cholesterol: 68mg
    • Sodium: 1078mg
    • Total Carbohydrate: 27g
    • Dietary Fiber: 10g
    • Total Sugars: 3g
    • Protein: 27g
    • Vitamin C: 7mg
    • Calcium: 65mg
    • Iron: 5mg
    • Potassium: 780mg

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