Lentils With Chorizo
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 ⓘ
Instructions
- 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 & Diet Analysis (per serving)
675
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).