Chilean Style Lentils Recipes

LENTILS WITH CHORIZO

Lentils with Chorizo image

This is a quick, easy Mexican dinner. Serve with warm tortillas.

Provided by Sherbear1

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes

Time 50m

Yield 5

Number Of Ingredients 13

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

Steps:

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 Facts : Calories 528.3 calories, Carbohydrate 27.2 g, Cholesterol 67.9 mg, Fat 35.1 g, Fiber 9.6 g, Protein 26.5 g, SaturatedFat 12.8 g, Sodium 1078.2 mg, Sugar 3.4 g

CHILEAN-STYLE LENTILS

Chilean-Style Lentils image

This Healthy Living Chilean-Style Lentils recipe is a hearty and delicious dish made with chopped ham and hard-cooked eggs.

Provided by My Food and Family

Categories Home

Time 40m

Yield Makes 1 qt. or 8 servings, 1/2 cup each.

Number Of Ingredients 11

Ingredients

1 cup dry lentils
3-1/2 cups water
1 chicken bouillon cube
1/4 cup KRAFT Zesty Italian Dressing
1 red pepper, chopped
1 small onion, chopped (about 1/2 cup)
6 slices OSCAR MAYER Ham, any variety, chopped
6 slices OSCAR MAYER Ham, any variety, chopped
2 Tbsp. chopped cilantro
2 hard-cooked eggs, sliced
3 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

Place lentils in medium saucepan. Add water and bouillon cube; stir. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 30 min. or just until lentils are tender.
Meanwhile, heat dressing in medium skillet on medium-high heat. Add peppers and onions; cook and stir 6 min. or until vegetables are tender. Spoon into medium serving bowl; set aside.
Add lentils to vegetable mixture along with the ham and cilantro; mix lightly. Top with the eggs; sprinkle with cheese.

Nutrition Facts : Calories 160, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 12 g

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