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Lentils with Chorizo

Lentils with Chorizo

Cost $18, save $12

Source: Recommended by CookPal

  • 30 Min
  • 5 Servings
  • $18

INGREDIENTS

  • Lentils and Broth

    • ½ pound dry lentils, rinsed
    • 1 cube chicken bouillon
    • 💧 2 cups water

  • Proteins

    • ½ pound Mexican chorizo, casing removed and meat crumbled
    • 6 slices bacon

  • Vegetables and Aromatics

    • 🍅 1 Roma (plum) tomato, diced
    • 1 tomatillo, diced
    • 🧅 1 small white onion, diced
    • 🧄 2 cloves garlic, minced
    • ½ bunch cilantro, chopped

  • Seasonings and Garnishes

    • ⅛ teaspoon cumin
    • 🧀 5 teaspoons crumbled cotija cheese
    • 5 teaspoons sour cream

STEPS

1

Place rinsed lentils into a large pot. Add bouillon cube and pour in enough water to cover by 2 inches. Bring to a simmer, then cook until lentils are just tender, about 20 minutes.

2

Heat a large skillet over medium-high heat. Add chorizo and cook, stirring occasionally, until brown, 10 to 15 minutes. Transfer to a plate.

3

Add bacon to the skillet and lightly fry until cooked but still soft, about 5 minutes. Transfer to a cutting board and chop; leave drippings in the pan.

4

Cook tomato, tomatillo, onion, and garlic in bacon drippings until soft, about 5 minutes. Stir in 1/2 cup water and cilantro; transfer mixture to a blender. Carefully purée until smooth.

5

Add the puréed vegetables, chorizo, bacon, and cumin to the lentil-broth mixture. Cook and stir over medium heat until hot, about 5 minutes.

6

Ladle soup into bowls. Top with cotija cheese and sour cream.

NUTRIENTS

Per 1 serving

🔥

528

Calories

  • 27
    Protein
  • 27
    Carbs
  • 35
    Fats

💡 Rinse lentils thoroughly to remove debris or dirt before cooking.To save time, chop all vegetables in advance.Add additional cumin or spices to increase flavor depth.Store leftovers in an airtight container for up to 3 days in the fridge.