Lentils With Chorizo Recipe

Name: Lentils With Chorizo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound dry lentils; 1 cube chicken bouillon; 1/2 (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; 1/2 cup water; 1/2 bunch cilantro, chopped; 1/8 teaspoon cumin; 5 teaspoons crumbled cotija cheese, divided; 5 teaspoons sour cream, divided

Servings: persons

1/2 pound dry lentils
1 cube chicken bouillon
1/2 (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
1/2 cup water
1/2 bunch cilantro, chopped
1/8 teaspoon cumin
5 teaspoons crumbled cotija cheese, divided
5 teaspoons sour cream, divided

1
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.
2
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.
3
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.
4
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.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 pound dry lentils, 1 cube chicken bouillon, 1/2 (1 pound) Mexican chorizo, casing removed and meat crumbled, 6 slices bacon, and more.

Yes, Lentils With Chorizo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lentils With Chorizo

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