Popular Recipes: Lentils with Chorizo

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Lentils with Chorizo

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

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

Instructions :

Prep : 15M	Cook : 5M	Ready in : 50M

• 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.

Notes :

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