LENTILS WITH CHORIZO
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
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
CHORIZO SAUSAGE, MUSHROOMS AND LENTILS
This is a hearty and tasty one-pot meal, and is especially delicious served with crusty bread or mashed potato.
Provided by Daydream
Categories Pork
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil in a heavy based saucepan. Add the bacon and cook over medium heat until it is golden and has released its fat.
- Add the onion, carrot, celery, leek, bay leaves, thyme and garlic to the pan and cook 8 to 10 minutes, stirring from time to time. Add the sliced mushrooms, and cook a few more minutes until mushrooms have softened.
- Meanwhile, brown the sausages, then cut them into 1/2 inch pieces.
- Add the wine, stock and sausages to the pan and bring to the boil.
- Reduce heat and simmer the mixture for 20 minutes. Give it a stir from time to time, and add a little more red wine or stock if necessary.
- At the end of this time, add the lentils.
- Fold in the spinach and parsley and cook until wilted.
- Season to taste with salt and pepper, and serve piping hot.
Nutrition Facts : Calories 2573.8, Fat 156.2, SaturatedFat 56.1, Cholesterol 321.9, Sodium 4942.8, Carbohydrate 141.7, Fiber 65.2, Sugar 8.7, Protein 142.5
MEXICAN LENTIL SOUP WITH CHORIZO
My son traveled from Alabama to Guatemala by car one summer. In doing so he intensified his love of the Mexican people and their food. This is a soup that he ate at one of the "Familias". A familia is family that feeds and houses travelers. It was the next best thing to actually staying with Mexican families.
Provided by Marsha Gardner
Categories Bean Soups
Number Of Ingredients 12
Steps:
- 1. FOR THE SAUCE: Place the tomatoes and garlic in a blender with a cup of the broth. Mix until smooth and set aside. For the soup:
- 2. In a large pot, cook the chorizo over medium heat until well browned. (It will release some fat) About 8 minutes. Remove some of the excess fat from the pot leaving just one tablespoon.
- 3. Add the carrots and onion; cook for about 5 minutes until soft.
- 4. Stir in the tomato-garlic sauce and cook for about 8 more minutes.
- 5. Now, is time to add the lentils, broth and water. Bring to a boil for a couple of minutes and then reduce the heat to a simmer. Add the thyme and bay leave. Simmer for about 40 minutes or until lentils are tender. Note: Add some more water if soup gets to dry for your taste.
- 6. Sprinkle with cilantro and serve with a wedge of lime.
CHORIZO OR HOMEMADE MEXICAN SAUSAGE
Found this chili and garlic sausage on a free Southwest web site. The recipe calls for pork but said you could use venison as well. Hope you like it! Be SURE to wear gloves if you knead this my hand...=0!
Provided by Aroostook
Categories Pork
Time 35m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Place meat in a large bowl.
- Have everything cool.
- Break up the meat, sprinkle evenly with the rest of the ingredients.
- Make sure everything is evenly mixed by kneading the mixture with your hands.
- At this point the chorizo will keep for at least a couple weeks in your refrigerator, Or let it season for a couple days in your refrigerator, then wrap it in small packages, (3-4 ounces is about right for two people), and it will freeze fine for months.
- It can also be stuffed into casings and smoked like any other pork sausage.
LENTILS WITH CHORIZO, GREENS AND YELLOW RICE
Interpretations of beans and rice - a humble, hearty, filling and delicious meal - are found throughout the world, made with various types of dried bean (sometimes called peas). In many versions, the cooked rice and beans are folded together in the pot. Others, like this one, serve the rice on the side. Here, lentils are cooked Spanish-style, with chorizo and greens for a thick stew. If you want it to be soupier, thin it with a little water or broth, and feel free to omit the sausage to make it vegetarian.
Provided by David Tanis
Categories dinner, lunch, beans, grains and rice, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Make the lentils: Put 2 tablespoons olive oil in a heavy-bottomed soup pot or Dutch oven over medium-high heat. When hot, add onion, stir to coat with oil, and season well with salt and pepper. Cook, stirring, until softened and beginning to brown, about 5 minutes.
- Lower heat to medium, add chorizo and continue to cook mixture until chorizo has browned a bit. Add cumin, garlic and pimentón, and stir to combine.
- Add lentils to pot and pour in 6 cups water. Cover and bring to a boil over high heat, add 1 teaspoon salt, then turn down to a low simmer. Keep pot covered with lid ajar, and simmer gently, stirring occasionally, for 45 minutes, until well cooked and porridgelike. (Add a small amount of water to loosen slightly if necessary.)
- Add the chard, pushing down to help it wilt. Put on lid and cook 15 minutes more until chard is well cooked. Stir to combine with lentils.
- Meanwhile, cook the rice: Rinse rice well in a bowl of cold water until water runs clear, then drain. Put 2 tablespoons olive oil in a 2-quart saucepan over medium-high heat.
- Add onion and cook, stirring, until softened and starting to color, 3 to 4 minutes. Add rice and stir to coat. Add cinnamon, cloves, turmeric, salt and 2 1/2 cups water. Bring to a boil, then turn heat to very low. Cook for 15 minutes, then turn it off and leave to steam with the lid on for up to 30 minutes.
- To serve, put a large ladle of stewed lentils in a low wide soup bowl and place a large spoonful of rice next to it. Sprinkle with scallions.
Nutrition Facts : @context http, Calories 557, UnsaturatedFat 11 grams, Carbohydrate 83 grams, Fat 15 grams, Fiber 10 grams, Protein 25 grams, SaturatedFat 3 grams, Sodium 705 milligrams, Sugar 5 grams, TransFat 0 grams
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LENTILS AND CHORIZO | RECIPE | CUISINE FIEND
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Servings 2Total Time 1 hr 30 minsCategory Main Course
- First prepare the tomatoes: bring a large pan of water to the boil and get a bowl with iced water ready. Cut crosses in the base of the tomatoes with a serrated knife and drop them into the boiling water for 10 seconds. Drain them with a slotted spoon into the iced water and drain the water immediately. Peel the skins off tomatoes, cut each in half horizontally and scrape out the seeds with a small spoon. Set the tomatoes aside and empty the pan they were boiling in.
- Rinse the lentils with plenty cold water and place them in the tomato pan with 3 cups of water, bay leaves, tomato vine if using, and half the thyme sprigs (tied with kitchen string for convenient fishing out later). Bring it to the boil, reduce the heat and simmer, covered, for 20 minutes. Take the pan off the heat and leave to cool or for at least 30 minutes, then drain the lentils and remove the vine and the herbs.
- Slice the chorizo and place the slices in a large dry frying pan or a wok. Place it over medium heat for about 10 minutes, flipping the sausage occasionally, until the chorizo is crisp and the fat has rendered. Remove the chorizo with a slotted spoon and add the onions and garlic to the pan. Cook stirring for 5 – 10 minutes until it softens.
- Add the tomatoes to the pan and turn the heat up slightly so the liquid cooks off without the tomatoes dissolving; halve any bigger pieces with a spoon whilst stirring. When the liquid is almost gone, add the lentils and chorizo into the pan. Sprinkle generously with salt, add the tomato puree, ground caraway, smoked paprika and red pepper flakes and cook over high heat, stirring, to get rid of any liquid brought in with the lentils.
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